KATZ Honey Vinegar Marinated Grilled Chicken
1-4 hours
30 min
4
Entree
Napa, California
A simple and extraordinary way to approach grilled chicken that utilizes fresh seasonal herbs from the garden with the sweet and sour balance of KATZ Honey Vinegar. The inspiration for this dish is the classic Cornell BBQ Chicken. It can be served as a summer alfresco dinner with some roasted potatoes, or with a lentil salad, adding a scattering of grilled baby squash or steamed blue lake beans. Change your herbs depending upon what is fresh in the garden or farmer's market, or add a bit of Meyer Lemon zest as well. Enjoy!
KATZ Honey Vinegar Marinated Grilled Chicken
Ingredients
- 3-4 chicken breast halves, bone-in, about 3/4-pound each (You can use a whole chicken cut up if you want to).
- 1/2 cup KATZ Honey Vinegar
- 1/2 cup KATZ Chef’s Pick Extra Virgin Olive Oil
- 1 TBSP KATZ Varietal Honey
- 1 TBSP Dijon mustard
- 1-2 cloves fresh garlic, finely chopped
- 1 tsp sea salt
- Freshly ground black pepper
- A good pinch of freshly grated nutmeg (optional)
- Zest from half an organic Meyer or regular lemon
- 3 to 4 TBSP chopped fresh herbs, such as parsley, chives, tarragon, rosemary and thyme (use some or all of these)
Directions
Step 1
In a bowl large enough to fit the chicken pieces, mix all of the ingredients for the marinade together except for the fresh herbs.
Step 2
Pour half of the marinade into a small mixing bowl and set aside. The reserved marinade will be the sauce, and you will add half of the herbs to it about 15 to 30 minutes before serving.
Step 3
Add the chicken pieces to the other half of the marinade along with the other half of the herbs. Toss and set aside for at least one hour, or as long as four hours.
Step 4
Light the grill with the charcoal placed to one half of the grill. The chicken will be cooked using the indirect heat of the flame or charcoal.
Step 5
Once the grill has come up to temperature, place the chicken pieces skin side down around the heat source, close the lid and cook the chicken about halfway, when the skin is beginning to take on a light, mahogany color, about 12 to15 minutes.
Step 6
Flip the chicken over to cook until done.
Step 7
Place the grilled chicken on a platter and use the reserved marinade as a delicious sauce. Serve KATZ Honey Vinegar Marinated Grilled Chicken alongside grilled, seasonal vegetables.
Note: You can cut the meat off the bone once it has rested for a few minutes if you choose.
Created by Albert Katz