Grilled Mary's Chicken Recipe

Prepare the Marinade

In a shallow bowl or large zip-top bag combine 4 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tsp ground black Urfa chili, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper. Whisk or shake until emulsified.

Marinate the Chicken

Pat the Mary’s chicken dry with paper towels. Add the chicken to the marinade, ensuring each piece is well coated. Seal or cover and refrigerate for at least 45 minutes and up to 4 hours. (If in a hurry, 20–30 minutes will still impart flavor.)

Bring to Temperature & Preheat Grill

Remove chicken from refrigerator 20 minutes before grilling to come toward room temperature. Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly to prevent sticking.

Grill the Chicken

Place chicken on the hot grill skin-side down if skin-on. Grill over direct heat 5–7 minutes without moving to develop good grill marks, then flip and grill 4–8 minutes more until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) for breasts and 165°F (74°C) for thighs. Total time will depend on thickness. Reduce heat or move to indirect heat if exterior is charring before the interior reaches temperature.

Rest the Chicken

Transfer chicken to a cutting board and tent loosely with foil. Let rest 5–8 minutes; carryover will bring temperature into safe range and juices will redistribute.

While the chicken marinates (or earlier that day), make the quick pickled red onion. Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs granulated sugar, and 1/2 tsp kosher salt in a small saucepan and bring to a simmer just until the sugar and salt dissolve. Remove from heat and stir in 1/2 tsp black peppercorns if using. Place the thinly sliced red onion into a jar or bowl and pour the warm brine over the onion, pressing to submerge. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Pickles will be ready in 30 minutes and improve in flavor after a few hours; keep refrigerated up to 2 weeks.

Slice or halve the rested grilled chicken. Arrange on a serving platter or plates.

Toss pea tendrils lightly with 1 tsp olive oil and a pinch of flaky sea salt. Place a small mound of pea tendrils beside or on top of the chicken.

Top each portion with a generous spoonful of pickled red onion. Finish with a squeeze of lemon wedge over the chicken, a light sprinkling of flaky sea salt, and an extra crack of black Urfa chili if desired.

Serve immediately while chicken is warm and pea tendrils are fresh and crisp.