In the leisure afternoon, I was going through an online article, which says that Grilled Chicken was first made in the Chaclacayo district of Lima. In its original version, the chicken was cooked in the wood embers of a carob tree. And the marination process was exclusively simple. It was marinated in the salt. Yes. Just in the salt. How fascinating! I am quite skeptical about the taste though. I was lost in my thoughts when I decided to arrange for a not-so-Indian dinner. The freezer box displayed a whole bunch of chicken thighs. What else do I need more? Grilled Chicken is quite popular in my family. They crave a lot for it whenever we go outside. Then why not today?
Let’s see how you too may prepare a homemade grilled chicken recipe in your kitchen.
Ingredients:
Chicken thighs/ breasts – 4 Nos. (skinless)
Olive oil – ¼ Cup
Lemon juice – 3 Tablespoons
Garlic cloves – 3 Nos. (minced)
Honey/ Maple syrup – 1 Tablespoon
Dijon mustard – 1 Tablespoon
Dried oregano – 1 Teaspoon
Paprika – 1 Teaspoon
Ground cumin (optional) – 1 Teaspoon
Salt – To taste
Black pepper – To taste
Procedure:
Prepare the marinade:
Take a bowl. And add olive oil, lemon juice, minced garlic, honey (or maple syrup), Dijon mustard, oregano, paprika, cumin (if using), salt, and pepper.
Whisk all together.
Marinate the chicken:
Take a shallow dish or a re-sealable plastic bag. Place the chicken in it.
Cover the chicken pieces with the marinade.
Cover the dish or seal the plastic bag.
Refrigerate it for at least 30 minutes to 4 hours. The more you keep it in marination, the more it catches flavor.
Preheat the grill:
Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).
If you are using a charcoal grill, make sure the coals burn down to a consistent heat level.
Grill the chicken:
Bring out the chicken from the marinade. Do not allow excess marinade to stick to the chicken.
Place the chickens on the grill.
Cook it for 6 to 8 minutes.
Check the internal temperature. It should reach 165°F (74°C) by then.
The chicken becomes tender and no longer pink in the center. It might vary for some minutes to get the result as it depends upon the thickness of the chicken meat.
Rest the chicken:
Check whether the chicken is done or not.
If done, transfer the chicken to a plate and let it rest for 5 minutes before serving.
This helps the juices redistribute and keeps the chicken moist.
Serve:
Serve it with your choice of side dishes, like, Greek Salad, Grilled Veggies, or Rice.
Extra Tip for a Perfect Grilled Chicken:
Pound the chicken: For an even cooking, pound the chicken breasts to an even thickness. Then you may marinate.
Avoid over-cooking: Chickens dry out quickly. Use a meat thermometer to ensure the center temperature reaches 165°F (74°C) but not more.
Let it rest: A proper resting can ensure the chicken maintains juiciness and flavor.
Nutritional Value of Grilled Chicken per serving
| Calories | 769 Cal | |
| Total Fat | 27.4 g | 35% of the Daily Value |
| Saturated Fat | 5.4 g | 27% of the Daily Value |
| Cholesterol | 89 mg | 30% of the Daily Value |
| Sodium | 10153 mg | 441% of the Daily Value |
| Total Carbohydrate | 105.6 g | 38% of the Daily Value |
| Dietary Fiber | 32.1 g | 115% of the Daily Value |
| Total Sugars | 27.4 g | |
| Protein | 49.1 g | |
| Calcium | 958 mg | 74% of the Daily Value |
| Iron | 44 mg | 243% of the Daily Value |
| Potassium | 2451 mg | 52% of the Daily Value |
The percentage of the Daily Value is based on a 2000-calorie diet.
Conclusion:
It’s quite late at night when I am writing this blog. Grilled Chicken was a full house today. Everybody loved it. And I am satisfied to the core to gain my family’s smiles over this dish. Please let me know in the comment if you made it too.
Enjoy!
Read other Recipes here.