Photo: c. foodblogchef 2021
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MARINATED GRILLED CHICKEN
Ingredients:
Serves 4-6
6 bone-in skin-on chicken thighs (air-chilled preferred)
For the Marinade:
1/3 cup soy sauce
¼ cup olive oil
¼ red wine, sherry, or balsamic vinegar
1 teaspoon oregano (see note)
½ teaspoon sweet basil (see note)
½ teaspoon garlic powder or two cloves of garlic crushed, finely minced, or grated with a micro-plane
¼ teaspoon pepper
2 teaspoons fresh lemon juice (optional, but recommended)
*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.
Preparation:
1. In a large bowl, combine the marinade ingredients and add the chicken pieces; marinate for at least two hours, preferably 4 hours.
2. Preheat your grill to hot.
3. Remove the chicken from the marinade and wipe the excess marinade off each piece.
4. Place the chicken pieces on the grill over indirect heat and cook covered for 3 minutes per side, turning three times.
5. Finish the chicken over direct heat to crisp the skin. (Note: when done the internal temperature of the chicken should be 165 F. for thighs or 160 F. for breast meat.)
6. Remove from the grill to a platter and tent for 5 minutes before serving.