Guest post from Brigette Shevy
This is a basic recipe for chicken on the grill that never disappoints. If you like juicy, well-seasoned chicken, this recipe is for you. It is simple enough to appeal to children, while being classy enough to serve to company. And did I mention that it’s budget-friendly?
You can use whatever cut of chicken your family likes best, but it works great with chicken legs and thighs, which can often be purchased quite inexpensively. Plus, almost all of the ingredients used in this recipe are standard pantry items for most people!
The homemade spice mixture is flexible – feel free to adjust things according to your family’s preferences (or whatever you have on hand).
Classic Grilled Chicken
Serves 4-6
4 ½ – 5 pounds bone-in chicken pieces (I often use chicken leg quarters since they are usually very inexpensive.)
Marinade:
- ½ cup balsamic vinegar
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
Spice mixture:
- 1 Tablespoon paprika
- ½ teaspoon each: salt, pepper, onion powder, chili powder, thyme and oregano
- Pinch cayenne pepper (or more if your family likes things spicy)
Trim any excess fat from chicken pieces, and remove skin if desired. Cut several small slits on the underneath side of each piece of chicken to help the marinade absorb better.
Combine marinade ingredients until well blended (I do this in my blender). Put chicken pieces in a seal-able bag or container and pour the marinade over them. Make sure the marinade is distributed evenly and seal well. Refrigerate for 1-2 hours.
Combine spice mixture ingredients.
Remove chicken pieces from marinade and pat dry. Discard marinade.
Preheat grill to medium heat. Generously rub or sprinkle chicken pieces with spice mixture on all sides. Grill 4-5 minutes on each side.
Turn the heat down to low and move chicken to cooler parts of the grill (usually the outside edges). Continue cooking on low until juices run clear and internal temperature reaches 165 degrees.
I like to move my chicken back to the hotter parts of the grill and turn the heat back up to medium for the last few minutes of cooking (for a slightly crispy outside).
The total cooking time will vary depending on the thickness and type of chicken pieces you are using and the temperature of your grill. It takes somewhere between 35-50 minutes total cooking time for me.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
This was fantastic! I’m always looking for new ways to make chicken special, and this was the perfect Labor Day grill recipe. Thanks for sharing… I just wish we had had it to use all summer! 🙂
I am trying your recipe tonight! The only drawback…I used chicken leg quarters for the first time and they took FOREVER to de-skin and to remove the fat. Def will use another type of chicken next time. Beautiful picture, too!
This looks yummy, we eat chicken so much I can always use a new recipe!!
That sounds really good!
I’m too lazy too grill very often, but I do this sort of recipe frequently in the oven – turns out great. Don’t crowd the pieces so that they will be crispy. Don’t cover, for the same reason.
In fact, I think I will try this combo of seasonings tonight.
We just finished our first round of raising meat chickens, so our freezer is well stocked. This recipe sounds wonderful, we’ll definitely have to try it soon!