Grilled Juicy Marinated Chicken
April 19, 2017
"Grilled Chicken recipe from Robyn Stone."
- Serving Size: 1 (325.7 g)
- Calories 471.3
- Total Fat - 27.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 206.4 mg
- Sodium - 613 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 0.7 g
- Sugars - 0.6 g
- Protein - 44.4 g
- Calcium - 47.2 mg
- Iron - 2.7 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil.
Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator.
Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
Grill over hot coals or gas grill for about 10 minutes on one side, then flip over with tongs. Lift the drumsticks off the grill gently to ensure that the skin is not sticking to the grill grates.
Cook until the internal temperature of the drumsticks read about 180-degrees-F. This is higher than the required 165-degrees-F, but going up to 180-degrees-F is much better for dark meat. The result is a more tender drumstick where the meat falls off the bone. Also this temperature ensures that the skin is nicely rendered and crispy.
Tips & Variations
No special items needed.