Yield: Enough marinade for 2 lbs of chicken
Ingredients for marinade:
2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar
2 Tbsp Flying Olive Chipotle (slightly spicy) or Harissa (spicier) Extra Virgin Olive Oil
½ tsp Mexican oregano
½ tsp chili powder
½ tsp Salts of the Earth Spanish Fiesta Salt* or regular sea salt
Freshly ground black pepper
2 lbs chicken pieces, cut into approximately the same size
Mix all the ingredients in a small jar or bowl. Shake or whisk well. Rinse and pat dry the chicken. Remove the skin. Place the chicken in a zip lock and pour on the marinade. Flip the bag a few times. Place the bag in the refrigerator. Marinate from 1-6 hours.
Turn the grill onto medium. Remove the chicken from the marinade and discard the marinade. Grill chicken for two minutes on each side. Move all the chicken to one side of the grill and turn off the burner under the chicken to cook indirectly. Continue cooking until the chicken is done, 165 degrees internally when checked with a thermometer.
Remove from the grill to a platter. Cover with foil and let sit for about 10 minutes. Serve.
Submitted by Barb L.
*Available at the Eastgate Store