Simple Deboned Marinated and Grilled Chicken Recipe

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken pieces

Thighs are juicier and more flavorful, while bone-in pieces are often less expensive.

Make a marinade by mixing 1 cup apple cider vinegar, 0.5 cup olive oil, 1 tablespoon black pepper, and salt in a bowl.

Use a handheld whisk to emulsify the marinade before adding vegetables.

Add a pinch of parsley, finely diced yellow onions, finely diced red bell pepper, and more salt to the marinade.

Clean and dry 6 chicken quarters, rinsing them beforehand.

Debone the chicken quarters by cutting around the thigh knuckle and scraping down the meat with a sharp knife.

Use kitchen shears to remove any remaining cartilage from the chicken.

Pour off a little marinade for later use and cover the chicken with the remaining marinade, ensuring it's fully coated.

Seal the chicken in a container and refrigerate for 4 hours to marinate.

Remove the chicken from the fridge and let it sit for 45 minutes to warm up.

Drain the chicken on paper towels before grilling to avoid dousing the fire.

Preheat the grill and place the chicken on it, cooking without a lid for about 10 minutes.

Check the chicken after 10 minutes for doneness and moisture, aiming for juiciness rather than char.

Flip the chicken and cook the backside for another 5 minutes.

Check the internal temperature, aiming for 175 to 180 degrees Fahrenheit.

Once the chicken reaches the desired temperature, remove it from the grill.

Cooking Techniques

Equipment Needed

Spice Level: