Some fat makes big difference on grill

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Some fat makes big difference on grill

Cider Vinegar and Herb Marinated Grilled Chicken Thighs

Start to finish: 1 hour 10 minutes (40 minutes active)
Servings: 6
½ cup cider vinegar
¼ cup extra-virgin olive oil
¾ teaspoon kosher salt
¼ cup chopped shallot (about 2 medium)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
3 cloves garlic, chopped
2 pounds boneless, skinless chicken thighs, trimmed of fat
1 cup wood chips for smoking, such as apple, oak or hickory
In a medium bowl, whisk together the vinegar, oil and salt. Stir in the shallots, parsley, tarragon and garlic. Add the chicken and turn to coat. Cover and marinate, in the refrigerator, for at least 30 minutes or up to 4 hours.
Meanwhile, soak wood chips in a bowl of water for at least 20 minutes.
Fold a 12-by-24-inch piece of heavy-duty foil in half to create a 12-by-12-inch double-thick piece. Drain the soaked wood chips thoroughly and transfer to the center of the foil. Create a packet by folding two ends of the foil over the wood chips and then folding the open ends to seal them. Using a skewer or the tip of a sharp knife, poke several holes in one side of the packet
Place the packet of soaked wood chips, pierced-side up, under the grill rack and on top of the burners of a gas grill. Light the grill and turn the heat to high. Close the lid and heat until the chips smell smoky and smoke begins to billow from under the lid, about 10 minutes (the packet may temporarily catch fire).
To oil the grill grates, oil a folded paper towel, hold it with tongs and rub it over the grates.
Transfer the chicken to the grill, allowing any excess marinade to drip back into the bowl. Discard the marinade. Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve immediately or chill, covered in the refrigerator, and serve cold later.

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