What You Need
1/2 cup mayonnaise
1/4 cup
cider vinegar
1 Tbsp.
lemon juice
1 tsp.
smoked paprika
3/4 tsp.
ground black pepper
1/2 tsp.
garlic powder
1 broiler-fryer chicken (3-1/2 lb.), cut up
Make It
MIX all ingredients except chicken. Reserve 1/3 cup mayo mixture; refrigerate until ready to use. Pour remaining mayo mixture over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 2 hours to marinate.
HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
REMOVE chicken from marinade; discard marinade. Place chicken on grate over lit area; cover. Grill 8 to 10 min. or until chicken is evenly seared, turning after 5 min. Move chicken to grate over unlit area; grill 18 to 20 min. or until chicken is done (165ºF), occasionally brushing with reserved mayo mixture and monitoring for consistent grill temperature.
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