Garlic and Herb Grilled Chicken
photo by Tuck Burnette
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- two packages garlic and herb flavored salad dressing mix (.75 ounce)
- 1⁄2 cup dry sherry
- 1⁄2 cup canola oil
- 3 tablespoons soy sauce
- one chicken (51/2 pound)
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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RECIPE SUBMITTED BY
Tuck Burnette
Williamsburg, Virginia