Spanish Grilled Chicken

INGREDIENTS

• 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

  DIRECTIONS

  • 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.

  • STEP THREE

    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.

  TIPS

• 
  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.
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  Source: readyseteat.ca/