Ingredients
For 4 servings:
4 bone-in, skin-on chicken thighs (or use a whole chicken cut into pieces for variety)
3 tablespoons olive oil – adds richness and helps the spices cling
4 cloves garlic, minced – bold and aromatic
1 tablespoon smoked paprika – smoky depth of flavor
1 tablespoon sweet paprika – balances the heat with a mild sweetness
1 teaspoon cayenne pepper (adjust to taste) – brings the heat
1 teaspoon dried oregano – herbal and earthy
1 teaspoon ground cumin – warm, nutty undertones
Juice of 1 lemon – brightness and acidity
Zest of 1 lemon – adds citrusy aroma
1 tablespoon red wine vinegar – tangy and sharp
Salt and freshly cracked black pepper, to taste
Optional garnish:
Fresh chopped parsley
Lemon wedges
Marinade Preparation
In a mixing bowl, combine olive oil, garlic, smoked paprika, sweet paprika, cayenne, oregano, cumin, lemon juice, lemon zest, red wine vinegar, salt, and pepper.
Whisk everything together until you get a vibrant, red-tinged marinade that smells absolutely divine.
Marinate the Chicken
Place the chicken pieces into a large zip-top bag or shallow glass container.
Pour the marinade over the chicken and massage it into every crevice.
Seal or cover the container and refrigerate for at least 2 hours, but overnight is ideal for the best flavor infusion.
Grilling Instructions
Preheat your grill to medium-high heat. If using a charcoal grill, allow coals to ash over before cooking. If using a gas grill or grill pan, heat until nicely hot.
Lightly oil the grill grates to prevent sticking.
Remove chicken from the marinade and let excess drip off.
Place chicken skin-side down on the grill. Cook for 6–8 minutes per side, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Move chicken to a cooler part of the grill or reduce heat if it starts to burn before fully cooked.
Once done, let the chicken rest for 5 minutes before serving. This helps juices redistribute, keeping the meat moist and flavorful.
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