Herb Grilled Pick Of The Chicken
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July 20, 2020
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 1/2 cup balsamic vinegar
- 1 teaspoon onion salt
- 1 teaspoon ground black pepper
- 2 tablespoons minced fresh rosemary
- 2 teaspoons dried thyme
- 2 tablespoons minced onion
- 3/4 cup canola or vegetable oil
- 1 package Fresh Pick of the Chicken
Instructions
- Stir together vinegar, onion salt, pepper, rosemary, thyme, and onion. Slowly add oil, whisking to blend. Put marinade and chicken pieces in a large, zippered plastic bag and refrigerate 30 minutes to 12 hours, turning occasionally.
- Preheat grill. Cook chicken pieces over medium, indirect heat for 30 to 40 minutes or until juices run clear. Breasts are done when juices run clear and a meat thermometer inserted in thickest part registers 170° F. Thighs and drumsticks are done when juices run clear and a meat thermometer inserted in thickest part of thigh registers 180° F.