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Sunday, September 26, 2010

Grilled Garlic Dill Chicken

Sometimes it's a bit much to light up a batch of coals, trim and marinade a big rack of ribs, and cook for four hours.  Not to mention, it gets expensive, especially when you're cooking for friends.

Anyone who has ever thought these sentiments, here's a recipe for you.  You can use your propane grill for this one (or hey, if you want to use coals, sweet), and it's quick.  You can prep the marinade in the morning before work, or an hour or two before you throw the chicken on the grill.  Bone-in chicken is often inexpensive, and often on sale at big grocery stores, but tastes delicious when cooked right.

Also, don't forget you can still get some smokey flavor from your propane grill.  Just click on the link to see our tutorial.

Serves 6-9 people, depending on how hungry they are and how many sides you make.
9 lbs chicken thighs (bone-in) and drumsticks
4 cloves garlic, chopped
Juice of one lemon
A handful of chopped fresh dill, or 1.5 tbsp dried dill
2 tsp coarse sea salt
1 tsp black pepper
A drizzle of olive oil

1. Rinse off chicken and place in a large bowl.
2. Squeeze or drizzle lemon juice over chicken, plus a drizzle of olive oil.
3. Sprinkle dill, garlic, salt, and pepper onto chicken.  Mix everything around to coat.
4. Cover bowl in foil, refrigerate if you wanna be extra safe, and let marinade for an hour or two.  Get your grill set to about 300 degrees F.
5. Place chicken pieces onto grill skin-side-up, close lid.  Keep an eye on your heat, as these pieces of chicken will drip a lot of fat and may cause flare-ups.  If so, just move chicken around or adjust heat accordingly.
6. Once the chicken has cooked about 45-60 minutes, turn heat up to 400-425 degrees F in order to finish the chicken and crisp the skin.  Check chicken for internal temp of about 170 degrees F, or once it's juices are clear rather than red or yellowish.

Serve with grilled vegetables or garlic dill pickles, and couscous or garlic bread.

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