Easy chicken marinades and simple sides are the trick to a fun and successful family cookout! Serve with Garlicky Green Beans and a Cantaloupe Berry Salad.
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| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 30-60 minutes |
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- 3 tablespoons lemon juice
- 2 tablespoons dried oregano leaves (or fresh)
- 1 tablespoon minced garlic
- 2 teaspoons Dijon mustard
- 1/2 tablespoon salt
- 1 teaspoon paprika (regular, not smoked)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 tablespoons high heat cooking oil
- 1 (3 to 4 pound) chicken cut into 10 pieces*
- 4-6 sprigs Italian parsley
- Combine all marinade ingredients, except oil, in a large bowl. Slowly beat in the oil with a whisk (or fork) to emulsify.
- If desired, reserve 1 tablespoon of marinade and set aside to brush onto chicken after it's been grilled.
- Place chicken pieces in the large bowl of marinade, turning to coat all sides. Cover and refrigerate at least 30 minutes but no more than 60 minutes, turning once halfway through. NOTE: The amount of time in the marinade matters. It needs enough time to absorb the flavors, but not so much that it breaks down the meat, making it mushy.
- Heat grill on high. (Gas grills can vary, so adjust for your grill.) Turn one burner off and the other to medium. Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Place meat on the side of the grill with no burner, skin-side down. If your grill only has one burner, turn to medium or medium low. Watch carefully, so it doesn't flame up and burn.
- Grill* 10 minutes on each side (a little less for boneless cuts).
- Optional step: Flip over one more time and place on hottest side of grill for 30 to 60 seconds to get the crisscross marks.
- Chicken is done when meat thermometer reads 165°F, or cut through the thickest piece to see if the juices run clear. (The amount of time depends on the size of the chicken piece, whether you're using bone-in or boneless chicken, and the temperature of the grill.)
- Transfer chicken to a plate and cover loosely with a tent of aluminum foil. Let rest 5 minutes. NOTE: This step is important! While resting, the juices are reabsorbed, resulting in juicier meat.
- If you reserved some of the unused marinade, brush it over chicken pieces before serving. Garnish with sprigs of Italian (aka flat) parsley, if desired.
*Tip: Ask the butcher to cut a whole chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, 4 breast pieces (the whole breast is split in half, then each half is cut crosswise to make 4 pieces). Of course, you can cut the chicken at home too. Freeze the backbone and neck to make chicken broth at another time. If preferred, substitute 3 pounds of bone-in chicken pieces (e.g., all breasts or all thighs), or 2 pounds of boneless, skinless pieces.
*Terminology: Grill – to cook with dry heat (usually an open flame) from below. A grilling pan is for indoor use on the stove. It has ridges that leave marks similar to those from a grill, but needs no open flame, just a heat source from below (i.e. stove top).
SERVING SUGGESTION:
- Serve with steamed green vegetables and carrot sticks or cantaloupe.
VARIATION:
- To cook inside, preheat oven to 400°F. Remove chicken from marinade and place on a greased baking sheet. Cook 25 to 35 minutes, or until done, turning once halfway through. Internal temperature should read 165°F on a meat thermometer, or cut through the thickest piece and see if the juices run clear. Follow all other instructions.
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