Chicken Season
Cori’s Grilled Chicken
Grilled chicken is the ultimate summer staple. Cori’s classic grilled chicken was always at our summer gatherings, paired with her garlic bread, potato salad and other deliciousness. Her simple marinade is always a good idea. Use a variety of chicken parts to please everyone and be sure to grill it low and slow.
CORI’S CHICKEN MARINADE
This recipe is enough for approximately six pounds of chicken, on the bone, with skin, organic when available.
6 pounds chicken, (breasts, drumsticks, thighs)
1/2 cup olive oil
1 cup red wine vinegar
1/2 cup soy sauce
6 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
2 teaspoons oregano
2 teaspoons crushed red pepper
kosher salt
black pepper
Combine all marinade ingredients except for chicken.
Pierce the chicken pieces with the tip of a paring knife. Place in a medium bowl. Pour marinade over chicken and massage into chicken. Marinade should cover 3/4 of the chicken.
Cover with plastic wrap and refrigerate overnight.
Let chicken come to room temp before grilling. Discard marinade. Grill chicken over low heat, turning once until juices run clear.
Grill tips from the best grillmaster, Edgar:
if using a gas grill, be sure the bottom tray is clean.
if using a charcoal grill, adjust grate 5 to 6 inches above charcoal, if possible. If not, use indirect heat, to be sure chicken is not burnt and it doesn’t cause a grease fire.
Grilling chicken in the 70’s