Warm spring days are here and along with that comes the thought of picnics and grilling. We have a Meadow Creek Charcoal Grill that we love to use for grilling. It has a double rack that we put chicken and sausage in between and all you have to do is flip the rack every 20-30 minutes. Add a large garden salad and you have a meal fit for a king. This recipe can also be made on a gas grill if that is your preference.
Garlic Grilled Chicken–THM S
- 15 cloves garlic*
- 1 1/2 cups white wine vinegar
- 1 tablespoons THM Super Sweet Blend
- 2 tablespoons olive oil
- 3 tablespoons Worcestershire Sauce
- 1 tablespoons dry mustard
- 4 teaspoons Hymalian Pink salt
- 1/2 teaspoon ground black pepper
- 8 chicken halves or 14- large chicken legs
- charcoal/lighter fluid**
Blend all ingredients together. Pour over chicken halves. Marinate 4-6 hours. Prepare grill following manufacture’s instructions. Grill chicken over hot coals until internal temperature of 165 degrees F. is reach when thermometers is placed in the thickest park of the thigh. For a charcoal grill that is 1 1/2-2 hours. Remove from grill and place in a tightly covered baking pan. Let rest 15 minutes. Serves 12-14.
*I know this sounds like a crazy amount of garlic but it isn’t as strong as it sounds.
** We like to use lump charcoal such as pictured above.
Pictured below is the grill we use. The chicken is placed on the bottom rack and the racks are closed and clamped. The rack can be turned with one hand to cook the chicken evenly. These can be purchased through from www.meadowcreekbbq.com
You can find many more grilling recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.