Monday, August 29, 2016

Southwest Grilled Chicken

Here's a dish you can prepare the night before or the morning of and stick it in the refrigerator to marinate until you come home or have time to fire up the grill for dinner.  We love it and you will too.  You can actually serve it up hot off the grill or chilled picnic style with your favorite salads.  I suggest measuring the marinade ingredients into small individual dishes first.  Makes prep time a lot quicker.  

You need 2 1/2 - 3 lbs. chicken quarters and drumsticks. Bone in always provides a juicier flavor.  

Marinade Ingredients:
1/2 cup melted butter, 1/2 cup fresh lemon juice, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 tablespoon chopped fresh cilantro (can use dried) , 1 teaspoon garlic salt, 1 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon pepper.

1.  Add the lemon juice to a small bowl.
2.  Whisk in spices until combined, whisk in melted butter
3.  Reserve 1/2 cup for basting (refrigerate)
4.  Place WASHED chicken in a large resealable bag and pour marinade over, seal and  massage the bag making sure the marinade covers the chicken.
5.  Place your bag(s) in pan (I love foil pans) and place in refrigerator for 8 or more hours.
6.  Preheat grill to 350-400 degrees (medium high heat)
7.  Remove chicken from marinade.  DISCARD MARINADE.
8.  Grill chicken covered with grill lid for 45-60 minutes.  If you are using a meat thermometer, until chicken reaches 145 degrees.  Baste with the reserved butter mixture (will need to be reheated before using after taken out of the refrigerator)

An easy grilled side, I love cut up red potatoes with the skins on in foil packets, pats of butter, sprinkled with dill, pinch of salt and pepper, seal and grill alongside the chicken, but set the packet off to the side of the grill to prevent burning.

The lemon, cilantro, cumin and oregano gives this dish it's kick.  Serve it up with a fresh Caesar Salad.  

What's your favorite side dish?  
** Next Tuesday is the return of Slow Cooker / Soup Tuesdays...

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