This simple marinade hands down makes the best chicken I have ever had on the grill. And versatile enough to be used on both vegetables and other meats.
Ingredients
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup flat leaf parsley , minced
- ¼ cup basil , minced
- 2 tablespoons oregano , minced
- 1 whole chicken , cut into pieces
Instruction
- Combine the lemon juice, olive oil, garlic, red pepper flakes, Kosher salt, black pepper, parsley, basil and oregano in a bowl.
- Mix well.
- Combine with the chicken in a large mixing bowl or an airtight plastic bag. Massage into the chicken.
- Refrigerate at least 2 hours, but up to 24 hours.
- Remove chicken from marinade, discarding remaining marinade mixture.
- If grilling, heat to medium-high heat.
- Cook on indirect heat for 30 minutes, turning, occasionally, or until internal temperture of chicken reaches 165 degrees.
- Remove and allow to rest for 5 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
