Yesterday I thought I’d whip up a new chicken marinade recipe and see how it turned out. Garlic & rosemary go great together, so I decided to add some additional flavors I felt would be nice enhancements.
Garlic, rosemary, and a bit of fresh thyme:
Along with the garlic & herbs, I added:
I took a small fresh young chicken and quartered it:
Then I mixed up everything, evenly coated each chicken piece in the marinade, and sealed it up in a bag along with the remaining marinade. Into the fridge it went, and sat all day.
That evening, I pulled the chicken out of the fridge to come up to room temp.
Then I fired up the drum – of late, I’ve been using the drum exclusively for rotisserie and semi grilled chicken, and getting great results by elevating the firebasket on two 1/2 cinder blocks. This helps in crisping up the skin.
I put the dark meat on first:
About 10 minutes later, I added the breasts:
The Missus also whipped up a batch of her famous cheesy potatoes. I got a pic of it before it went into the oven:
After I pulled the chicken:
Chicken plated with cheesy potatoes and sauteed green beans:
The chicken was great, and so was the marinade. Super savory crispy goodness. We’ll be doing this again for sure!
Since this was a first time experiment, I just eyeballed the measurements, but this is pretty close:
12 cloves garlic
1 large sprig rosemary
2 sprigs thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon seasoned pepper (optional)
1 teaspoon paprika
Scant 1/3 cup olive oil
1 Tbs apple cider vinegar