Description
This herb grilled chicken marinade is so easy to prepare and tastes fabulous. A sure winner for a dish to impress.
Ingredients
Scale
- 4–5 pounds of chicken parts, chicken thighs, breasts, drumsticks, etc.
- 6 sprigs of fresh rosemary, minced (about 2 tablespoons)
- 6 sage leaves, minced (about 1 heaping tablespoon)
- 5 cloves garlic, minced
- 4 sprigs thyme, leaves removed and coarsely chopped (about 1 tablespoon)
- 2/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 1/3 cup vegetable oil
- 1–1/2 tablespoons kosher salt
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- dash of turmeric
Instructions
- Finely mince the rosemary, sage, and garlic cloves and remove the thyme leaves from the sprigs.
- Mix together the remaining marinade ingredients and transfer the whole mixture to a gallon-sized zip-close bag.
- Add the chicken pieces to the bag and make sure all the pieces are covered with the marinade liquid.
- Refrigerate the chicken for 6-12 hours.
- Remove the chicken pieces from the marinade and pat dry. Discard the used marinade.
- Preheat a grill to high heat (about 375° F – 400° F) Arrange the chicken pieces on the grill grate, (skin side down) for 6-8 minutes. Rotate the chicken pieces 45° and continue grilling for 6-8 minutes more to create beautiful grill marks.
- Turn the chicken pieces over and continue cooking for 8-10 minutes more or until the internal temperature reaches 158° F.
- Remove the herb grilled chicken to a a platter and let rest for 10 minutes to allow the juices to redistribute within the meat.
- Serve and enjoy.
Notes
You can prepare the marinade the day before and add the chicken pieces at the appropriate time for the size and type of chicken pieces.
