Three Marinades for Grilled Chicken
From a YouTube video Watch the original
Ingredients
- For the Sweet and Spicy Marinade
- Crushed black pepper
- Cayenne
- Cumin
- Paprika
- Red pepper flakes
- Kosher salt
- Chopped onion
- Garlic cloves
- Honey
- Avocado oil
- Half a bottle of beer
- For the Yogurt Marinade
- Greek yogurt
- Garlic
- Avocado oil
- Sriracha
- Cilantro
- Lemon juice
- Cumin
- Curry powder
- Turmeric
- For the Chimichurri Marinade
- Garlic
- Flat-leaf parsley
- Oregano leaves
- Jalapeno
- Lemon juice
- Red wine vinegar
- Olive oil
- Kosher salt
- Fresh ground pepper
- Chicken thighs
Instructions
- Cut four chicken thighs and put them in each of three ziplock bags.
- Make cuts in the chicken to create more craggy edges to pull in the marinades.
- Add the Sweet and Spicy Marinade to the first bag, the Yogurt Marinade to the second bag, and the Chimichurri Marinade to the third bag.
- Seal the bags and refrigerate for 2-4 hours.
- Take the chicken out of the fridge half an hour before cooking.
- Heat the grill and spray with avocado oil.
- Grill the chicken, flipping and turning until it reaches an internal temperature of 160 degrees Fahrenheit.
- Add a little bit of marinade to the chicken when it comes off the grill.
- Cut a little piece off each chicken thigh and taste test each marinade.
- Enjoy!
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