Spanish Grilled Chicken

Paul FansonDec 2, '21


  • 1/2 jar (170 mL) VH® Garlic Marinade - Strong
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) red wine vinegar
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2 mL) red chili flakes
  • 1/2 tsp (2 mL) each salt and pepper
  • 3 lb (1.5 kg) bone-in chicken thighs or drumsticks
  • PAM® Original Spray


    • STEP ONE

      Stir together VH® Garlic Marinade - Strong, oil, lemon juice, vinegar, smoked paprika, chili flakes, salt and pepper. Reserve 1/4 cup (60 mL) marinade; set aside. Toss chicken with remaining VH® Garlic Marinade - Strong. Cover and refrigerate for at least 4 hours or up to overnight.

    • STEP TWO

      Preheat grill to medium heat; grease grate well with PAM® Original Spray. Grill chicken, turning occasionally, for 20 to 25 minutes or until internal temperature registers 165°F (74°C) on meat thermometer.


      Brush chicken with reserved marinade; grill for 3 to 5 minutes or until marinade starts to char and caramelize. Let stand for a few minutes before serving.


  • For herbal notes, add a few fresh thyme or rosemary sprigs to the marinade and sprinkle finely chopped parsley over the grilled chicken before serving.