Grilled Italian Chicken alla Daniel
W
ell I called it that because I make this marinade with my Italian twist! For this recipe I used skinless chicken thighs but you can use whatever chicken pieces you prefer. I used 2-pounds of chicken for this recipe. I usually make extra as I just love this chicken for leftovers. I also make a delicious chicken salad the next day by adding chopped scallion and a drizzle of extra virgin olive oil….simple and delicious.
For the marinade I mix the following ingredients in a bowl:
- 1/2 cup of extra virgin olive oil
- 1/2 cup of red wine
- 1 tbs honey
- 2 tbs of red wine vinegar
- 1/2 tsp red pepper flakes
- 1/4 tsp cracked black pepper
- 1 tsp sea salt
- 8 cloves of garlic minced
- 4 scallions chopped
Directions:
- Place the chicken into the bowl of marinade
- Cover with plastic wrap and place the bowl in the fridge for 4-8 hours or overnight
- Preheat your grill to a medium heat
- Remove the chicken from the marinade and dry the chicken pieces with paper towels
- Grill the chicken until done
Pretty simple and very delicious. The reason I dry the chicken is because it allows the chicken to crisp on the outside. This step is very important when using chicken with the skin on it.
I then plate the chicken and add a light squeeze of lemon and a drizzle of extra virgin olive oil. Lemon brightens many dishes and I do use it often. The olive oil, well I love a drizzle on pretty much everything.
Hope you love my recipe!
Daniel Mancini
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