Spanish Grilled Chicken — Patio Palace
Skip to content
Spanish Grilled Chicken

Spanish Grilled Chicken


  • 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.


Previous article Chocolate Chipotle Ribs
Next article Chargrilled swordfish with grape, almond & barley salad

Compare products

{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}

Select first item to compare

Select second item to compare

Select third item to compare