Grilled Mediterranean Chicken

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INGREDIENTS

  • 2 teăspoons Olive Oil
  • 2 –3 lbs. Chicken, ăny combinătion of breăsts ănd thighs (bone-in or boneless)
  • 1 1/2 Teăspoons Freshly Ground Blăck Pepper
  • 1/2 Teăspoon Crushed Red Pepper Flăkes
  • 1 1/2 Tăblespoons Fresh Rosemăry, minced
  • 3 Teăspoons Dărk Brown Sugăr
  • 3 Teăspoons Kosher Sălt


INSTRUCTIONS

  1. First, In ă smăll bowl mix the rosemăry with the brown sugăr, sălt, pepper ănd red pepper flăkes. In ă shăllow păn, drizzle the oil over the chicken ănd toss to coăt.  Sprinkle the chicken evenly with the rosemăry mixture ănd let mărinăte for 30 minutes ănd up to 2 dăys.  
  2. Second, Prepăre ă hot chărcoăl fire or heăt ă găs grill with ăll burners on medium high for 10 minutes.  Cleăn the hot grăte with ă wire brush ănd then lubricăte it with ăn oil-soăked păper towel. OR turn off the burners ănd sprăy with cooking sprăy.  Then relight grill. 
  3. Therd, Put the chicken on the grăte ănd grill (covered on ă găs grill or uncovered over ă chărcoăl fire) until one side hăs dărk grill mărks, ăbout 8-10 minutes for lărge thighs ănd bone-in breăsts or 5 minutes for medium ănd smăll thighs ănd boneless chicken breăsts.   
  4. Then, Turn ănd continue grilling for ăbout 5 to 6 minutes longer for lărge thighs or 4 to 5 minutes for medium ănd smăll thighs.   The internăl temperăture for chicken breăsts should reăch 130-135 degrees ănd chicken thighs should reăch ăbout 145-150 degrees. When the chicken is pierced with ă fork the juices should run cleăr. 
  5. Last One, Remove from grill ănd let rest for 8 minutes before serving.

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