Grilled Chicken on my Weber Kettle: How to make Grilled Chicken Vinaigrette

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a different flavor profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch but fresh offers better flavor.

Thaw chicken pieces and dry them with paper towels.

Season chicken with chupacabra all-purpose seasoning and boar's night out double garlic seasoning, skin side down.

Let the chicken sit to get a little sweaty before heading outside to set up the grill.

Prepare the grill using cowboy hardwood garlic onion briquettes, ensuring the fire is hot.

Check the chicken after 10-15 minutes to avoid burning and ensure a nice char.

In a bowl, combine chopped parsley, sweet yellow onions, chopped red bell pepper, finely minced garlic, thyme, and fresh rosemary.

Add half a teaspoon of red pepper flakes and half a teaspoon of salt to the mixture.

Pour in one-third cup of white wine vinegar and two-thirds cup of olive oil, stirring well.

Taste the vinaigrette and adjust salt to one full teaspoon if needed.

Grill chicken for about 40 minutes, flipping occasionally to achieve even cooking and color.

Baste the chicken with the vinaigrette off the grill to avoid flare-ups, then return to the grill for an additional five minutes.

Remove chicken from the grill after a total cooking time of about 55-57 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens