3 Pieces Grilled Downriver Chicken Special Recipe
Make 3 Pieces Grilled Downriver Chicken Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Basting Sauce (optional)
To Serve
Method
Marinated Chicken
Prepare the marinade
Finely mince the garlic. In a medium bowl whisk together 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp brown sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper until the sugar and salt dissolve and the mixture is uniform.
Marinate the chicken
Trim extra fat from the chicken thighs and, if they are large, cut into 3 equal pieces total so you will have three pieces for the special. Place the pieces in a resealable plastic bag or shallow dish and pour the marinade over them. Press out excess air and massage the marinade into the meat so all pieces are evenly coated. Refrigerate for at least 30 minutes and up to 6 hours (overnight will produce stronger flavor).
Bring to room temperature
About 20 minutes before grilling, remove the chicken from the refrigerator to come toward room temperature. This helps ensure even cooking on the grill.
Grilling and Basting
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
Make optional basting sauce
In a small saucepan over low heat melt 2 tbs unsalted butter, stir in 1 tbs honey and 1 tsp hot sauce until combined. Keep warm for brushing during the final minutes of grilling.
Grill the chicken
Place the three marinated pieces on the hot grill. Cook 4–6 minutes with the lid closed (or partially closed) until grill marks form and the underside is golden. Flip once and cook another 4–6 minutes. Begin checking internal temperature after 7 minutes total; aim for 165°F (74°C) measured at the thickest part. Total cook time will depend on thickness — usually 8–12 minutes.
To Serve
Arrange the three grilled chicken pieces on a plate. Spoon any resting juices over the chicken, sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges alongside for squeezing. Serve hot.