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- whole chicken (4-5 pounds)
- 3/4 c. apple cider vinegar
- 1/2 c. oil (this time I melted coconut oil; sometimes I use olive oil)
- 1 TBSP McCormick Grill Mates Montreal Chicken
- 1 TBSP each of Black Pepper, Chili Powder, and Paprika
1. Cut up your chicken. This is one of my least favorite tasks, so my husband handles this task. If you are short on time, there are pre-cut whole chickens found at the grocery store.
2. In a covered container big enough for your chicken, combine all ingredients except the chicken.
3. Once you have the marinade mixed throughly, add chicken, place lid on tightly, and shake to coat chicken.
4. Allow chicken to marinate for at least 1 hour. However, I am a fan of starting the marinade the night before or morning of cooking. The longer the marinating the more juicy and flavorful the chicken is. If using coconut oil, the oil will clump some upon refrigeration. However, when cooking it does not affect the outcome.
5. Start grill to have it at medium heat for the chicken. For crispier chicken, we place chicken on a plate 30 minutes prior to cooking to let excess marinade dip.
6. Once grill is at medium heat, place chicken on grill for 45 minutes. We prefer to baste & flip every 5 minutes for flavorful, crispy chicken.
7. This is deliciously addictive. I often double the batch to have leftover chicken to use in recipes throughout the week…salads, soups, tacos, enchiladas, casseroles…Enjoy!
*Make sure to have a glass of water handy to avoid overly blackened chicken from the flames.
*Makeahead: add chicken to marinade then freeze. Defrost the night before cooking. I would not suggest coconut oil if freezing.