Friday, August 31, 2012

Grilled Chicken with Roasted Garlic Marinade

My homemade Roasted Garlic, Mustard & Herb Vinaigrette is much more than just a salad dressing: You can use it as a marinade and grilling sauce for chicken, too! We discovered that, in addition to imparting a savory-tangy garlic-herb flavor to chicken, it also produces super-juicy, succulent chicken that's amazingly tender and never dried out.

All you need is 2 to 3 pounds of chicken parts--I used an already-cut-up organic chicken, bone-in and skin left on, but you could also use boneless, skinless chicken parts. One cup of my homemade garlic mustard dressing was sufficient to marinate that much bone-in chicken--the key is to have enough to fully coat all of the chicken, and a little extra for basting if desired.

If you're using skin-on chicken, lift the skin up off the flesh and use a brush or your fingers to coat the chicken flesh with the marinade under the skin. This will allow more of the flavors to penetrate deeper.

Roasted Garlic Vinaigrette
Place the chicken parts and roasted garlic vinaigrette in a large resealable plastic bag or lidded container, seal or cover, and shake well until all pieces are evenly coated. Marinate in refrigerator for at least one hour or overnight, turning or shaking once or twice during this time.

When ready to grill, remove chicken pieces from the bag or container and place on grill over indirect heat or medium-hot coals. If you wish, you can pour the used marinade over the chicken pieces immediately after placing on the grill, but do NOT reserve the used marinade for later basting! Discard any remaining used marinade and use fresh vinaigrette to baste as the chicken cooks.

Grill the chicken until done, turning once. That's it!

Zestfully yours,

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