Friday, June 29, 2012

Summer Grilling: Marinated Chicken

I thought for the fourth installment of my Summer Grilling series, I would grill chicken. The trick to delicious grilled chicken is knowing when it's done. The mistake most often made with chicken is grilling it for too long, making it dry and unappetizing. Although I sometimes grill boneless, skinless chicken breasts, keeping the skin on the chicken does help prevent dryness. I take the skin off before eating, so a little charring doesn't matter. Marinating the chicken  in a good marinade also helps with the taste and juiciness.

Marinated Grilled Chicken

1 chicken, halved lengthwise
1/2 cup olive oil
1/4 cup low-sodium soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons dry mustard
1/4 teaspoon salt
1 teaspoon black pepper

Rinse chicken in cold water and pat dry with paper towels. Place chicken in a baking dish.

In a medium bowl, whisk together oil, soy sauce Worcestershire sauce, vinegar, and lemon juice. Whisk in dry mustard, salt, and pepper.

Pour marinade over chicken. Place chicken in refrigerator to marinate overnight or, at least, for two hours, turning chicken halfway through marinating. The longer the chicken marinates, the more flavor it will have.
Thirty minutes before grilling, remove chicken from refrigerator and allow to come to room temperature. Preheat the grill to a medium temperature, about 300 degrees F.

Remove chicken from marinade and place halves on grill, meat side down. Brush on marinade. Cover grill and cook for 30 minutes. Turn chicken, brush on marinade, cover grill, and cook for another 20-30 minutes, depending on the size of the chicken. Discard remaining marinade. (See note.) When done the leg will easily pull away, and juices will run clear when chicken is pierced. Makes 2-4 servings.

Of course, when I was grilling for this post, I had a flair up problem. I started out with the fire too hot, instead of getting it regulated before I put the chicken on. Then I went inside and got distracted with the computer. I should have stayed outside and kept my eye on the grill. 

Note: Food safety is important when cooking chicken. Thoroughly wash your hands after handling raw chicken. Disinfect the counter if the chicken was thawing on it. It's okay to use the marinade to baste the chicken while it's cooking, but cook it thoroughly after brushing on the marinade. Never serve the marinade. Always discard what is left.

Here are what I've been grilling this summer:
Banana Splits

Next week: Grilled zucchini and yellow squash!


  1. your grill chicken look delicious! great recipe, thanks for sharing and taking time to do it!


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