This recipe was also made in the middle of the Rocky Mountains of Canada with a beautiful view of nature as mentioned in the last post. The grilled chicken turned out to be very moist and flavorful. The first weekend we made this (slightly a different version), I did not document it. Since it turned out so good, the following weekend, I tried to remember the ingredients and their proportions. This time I documented them and created this post. Enjoy5 skinless and boneless chicken thighs
5 chicken drumsticks
½ garlic clove
1 tsp blackening spice
1 tsp dried oregano
1 tbsp red pepper sauce
2 tbsp olive oil
1 tbsp vinegar
1 ¼ tsp sea salt
5 chicken drumsticks
½ garlic clove
1 tsp blackening spice
1 tsp dried oregano
1 tbsp red pepper sauce
2 tbsp olive oil
1 tbsp vinegar
1 ¼ tsp sea salt
Flat bread (optional)
With a sharp knife, stab the chicken drumsticks from 4-5 different places so that the marinade seeps into the flesh of the chicken and cooks faster.
In a large bowl, mix all the ingredients except chicken.
With a sharp knife, stab the chicken drumsticks from 4-5 different places so that the marinade seeps into the flesh of the chicken and cooks faster.
In a large bowl, mix all the ingredients except chicken.
When all the ingredients are married together, add the chicken and cover all the chicken with marinade.
Refrigerate for 5 hours. Heat an outdoor grill or oven broiler. Cook chicken about 10 minutes on each side.
Lay out some flat bread on a plate and place the chicken on the flat bread along with onion salad and grilled vegetables.
Lay out some flat bread on a plate and place the chicken on the flat bread along with onion salad and grilled vegetables.
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