Sunday, April 26, 2009

The Best Grilled Chicken

Bold, perhaps, but this is seriously good chicken--even when eaten cold for breakfast, which isn't usually my thing. The recipe is simple and there are no measurements--this was just something I threw together before putting the chicken on the grill. The final result tastes very similar to pollo a la brasa, or the Peruvian-style rotisserie chicken that's so popular around here. I used chicken thighs, which are both flavorful and very hard to overcook, but you could use any cut you like. The Best Grilled Chicken Boneless skinless chicken thighs dried oregano dehydrated garlic lemon zest salt and pepper olive oil 1. Wash and dry the chicken, and then place in a bowl to marinate. 2. Add generous amounts of the oregano, garlic, lemon zest, and salt and pepper. Then add some olive oil, mix everything together well, and set aside to marinate for at least 15 min. but up to several hours (in which case you'd need to put the chicken in the fridge.) 3. Fire up the grill and let it get really hot. Put the chicken on top side down and cook til you get nice grill marks. Then turn it over and continue cooking til the meat is thoroughly done.

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