Succulent Grilled Garlic-Chili-Vinegar Chicken

Spring!
As usual, for this time of year in the Pacific Northwest,we've been teased with a few days of sparkling, warm,clear weather interspersed among the chilly, damp ones.
Grilling always seems more enticing when the weatherturns warm, and we were gifted with one perfectly warm dayrecently. 

The grill was begging to be fired up, and there wasa chicken in the fridge.  But there was no time for aleisurely marinade so I knew the basting ingredientswould have to be assertive in order to give thatchicken inviting flavor.
This baste worksto add delicious flavor to the grilled food in a fraction of the time.
Just salt and pepper the chicken halves or piecesgenerously on all sides.
Mix the basting sauce in a small non-reactive container:
Apple cider vinegarCrushed fresh garlic (I like lots)Add as much or as little as you like ofthe following: Sriracha Hot Chili Sauce orSambal Oelek Chili PasteA splash or two of vegetable oil A couple of dashes of salt
It's one of my favorite simple basting sauces for thegrill (good on shrimp and beef as well.) You canuse chicken pieces instead of halves as I did.
The key to juicy succulent chicken from the grill isto cook it over indirect heat*, slowly, while turningand basting throughout the cooking time.
Place the chicken over indirect heat, brush itfrequently with basting sauce, while turningchicken over several times while it cooks. Continue cooking until the skin of the chicken is beautifullybrowned and meat reads about 160-165 degrees(F) at the thickest part using an instant read thermometer.
This method is so simple, but the results are stellarproviding you cook the chicken rather slowly over indirect heat,baste and turn frequently, and keep an eye on the grill to avoid flame flare ups.

*Indirect grilling directions fromBBQ/Grill expert Steven Raichlen:
Click HERE.


If you give this method a try, I hope youlove it too!
Come join us at Rattlebridge Farmfor Foodie Friday by clicking this link.

Happy weekend everyone. Blessings ~ m. xo

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