Friday, Dec 09, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Classic Charcoal Grilled Chicken

2 to 2 1/2 pounds cut up chicken

1/4 cup fresh lemon juice

1/4 cup olive oil

2 tablespoons soy sauce

2 large cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

Arrange chicken in 9-by-13-by-2-inch dish. In small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight. Cover and refrigerate bowl of remaining marinade for basting. Drain chicken; discard liquid.

Wear a hot-mitt and use tongs to arrange medium-hot briquets in a ring, leaving 12 inches in center free of coals. Grill chicken on covered grill, skin-side down, in center of grid, directly over coal-free area for 25 minutes. Baste with reserved marinade. Turn. Cook 20 to 25 minutes or until no longer pink at bone.

Yield: 6 servings

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…