DISCLAIMER: This recipe doesn’t take 48 hours to COOK – it’s a 48 hour marinade so don’t run off quite yet! 😉
If you enjoy tender, delicious meat – this recipe is for you! If you need to take a short cut (e.g. cutting down the marination time to 4-6 hours, or even 24), do it and you will still be glad you tried this out! Simple but satisfying flavors that are beautiful cooked on the grill (or on a grill pan), but you can just as easily oven-roast the chicken in your oven.
Do notice that I prefer using skin-on chicken simply because the chicken ends up being more succulent. Often times the skin will come off/burn off during the grilling period anyway, but having that extra layer to lock in the marinade while in the fridge is essential. Stick the marinated meat on a hot grill, get a beautiful char on it, and there you have a scrumptious meal.
I hope you all enjoy this recipe!
NOTE ON MY PICTURE: This recipe is the line of chicken that is second from the left. If you add paprika and chili powder to the below recipe, you will end up with chicken looking like the line of meat all the way to the left 😉 The cedar-planked salmon and Korean style beef are just accessories at my grilling party! 😉
Yields: 8 generous servings
14-16 chicken thighs (skin-on) or 8 chicken breasts
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
the zest of one lemon
3 teaspoons Kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon tarragon
1 teaspoon thyme
2 teaspoon freshly cracked black pepper
4 garlic cloves, minced
1/2 cup finely chopped shallots (or onions)
1/4 cup freshly chopped parsley
Mix all ingredients except chicken together into a large and deep bowl and whisk until well-incorporated.
Add your chicken and toss so that the meat is well coated with the marinade.
Cover the bowl tightly with plastic wrap and let marinate in refrigerator for 24 to 48 hours (The meat is just blissfully delicious after a 48 hour marinade!! Do it on a Wednesday (like today!) for a Friday meal! :))
Halfway through your marination period, use tongs to toss the chicken in the marinade once to evenly distribute the marinade.
1 days later (or 2 days after marination began)….
Drain meat and grill on a hot grill, basting with marinade until meat is cooked through. Serve hot and use leftovers to make exquisite quesadillas, salads, burritos, and more! 🙂