Very few meals become regulars around our home, because I love cooking new things all the time. But this meal is so good (and so easy), that I make it at least twice a month. Even more during the summer months.
You can watch the full video on how to make here on CLJTV, right here. (on desktop, be sure to click on the image to play the video)
Salt & Vinegar Chicken
Servings: people
Super easy, super fast, super delicious. A chicken dish that will become a weekly part of your menu.
Ingredients:
- 1 whole chicken butchered into its individual pieces (thighs, legs, breasts, wings)
- 1 quart distilled white vinegar
- 1/2 cup kosher salt
- 2 tbsp brown sugar
- 2 tsp garlic powder
- 1/2 tsp black pepper
Directions:
- Preheat grill on medium high.
- Combine the vinegar, salt, sugar, garlic powder, and black pepper in a large mixing bowl. Stir until the salt and sugar are completely dissolved.
- Add the chicken to the liquid, with the meatiest parts facing down. Let marinade for 15 minutes.
- Carefully oil the grill grate. Add the chicken pieces, skin side down, and cook on medium heat for 5 minutes. Flip and cook for an additional 20-30 minutes, until the thighs and legs have reached an internal temperature of 175, and the breasts and wings have reached an internal temperature of 165.
Grilled Corn Salad
Servings: people
A light and summary salad that goes with just about anything, especially grilled meats.
Ingredients:
- 4 ears corn still on the cob, husks on
- 12 cherry tomatoes diced
- 1 hot house cucumber diced
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
- TT salt
- TT black pepper
- 1 lime zest & juice
- 1 Tbsp olive oil extra virgin
Directions:
- Preheat your grill on medium high.
- Place the corn directly onto the grill grates, with the husks still on. Grill over medium heat for 20-25 minutes, rotating as the husk begins to darken. Remove from the grill, carefully shuck, and set aside to cool.
- Dice the tomatoes and cucumber. Chop the cilantro and green onion. Add those ingredients to a large mixing bowl.
- Once cooled, cut the kernels from the corn cob and add the kernels to the other ingredients. Season with salt, pepper, the zest from half of the lime and the juice from the lime. You may not need all of the lime juice, so use your discretion.
- Add the olive oil, stir to combine, taste and adjust seasonings if necessary. Serve at room temperature or chilled.
I hope y’all enjoy! Have a wonderful Sunday, and be sure to let me know if you give this a try.
Made a batch of this chicken to put on salads for the week. Once the chicken rests the flavors really popped! Delicious. Thanks for sharing.
This chicken is great but wasn’t as flavorful as I was expecting – do you really only marinade it for 15 minutes?
Yeah, 15 usually does it for us. You could go up to 30 I would say but any longer and I think it would be too much.
I made this for dinner and my husband and kids loved it! Thanks for making me ( a very average cook) look great! We’re going to put this in our dinner rotation ????. Looking forward to more!
I made this today and I love both recipes! Nothing better than simple recipes with tons of flavor. Thanks so much!
I made both the chicken and the corn this evening for dinner and both were great–thanks for the ideas! I added a half chopped red pepper and a 1/2 lb of bacon lardons and had to sub basil in for cilantro (store was out of it!) and it was delicious. I like that the corn recipe is something that you can alter according to what you have on hand. Also, the chicken was juicy and had great flavor. I only had 2 cups of vinegar on hand so I halved the remaining ingredients and managed to cram the chicken into a high-sided container such that it was all still covered by marinade–whew!