Garlic and Herb Grilled Chicken

"Serve with Vinegar and Tomato Barbeque Sauce"
 
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photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
Ready In:
1hr 10mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Mix together the first four ingredients till smooth, in a large bowl that can go into the refrigerator overnight, or have something to transfer it into.
  • Cut the chicken into 10 pieces, discarding the back (or keeping it for stock), that is, two drumsticks, two thighs, two wings, and four breast pieces.
  • Skin the chicken, the skin from the breasts and thighs will come away easily, the legs may offer a little resistance, and the skin of the wings may only come off in part, that is okay, if a little is left on them, they can be trimmed with a scissor if desired.
  • Turn all of the chicken parts over well in the sauce. Cover close and chill overnight, or up to three days.
  • Bring to room temperature, and then grill, the breast pieces will cook faster than the rest of the chicken, and can be removed, once they are browned a little, then put back onto the grill for the last ten or twelve minutes of cooking.

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