Grilled chicken southern style

Lynn Socko

By
@lynnsocko

I love playing with dried chiles and one day decided to put together a marinade that was low in sodium, since it's hard to find them in the stores. Since then I've used it as a paste rub, and a wet rub also, it all depends on how much olive oil you use. Marinating overnight gives you mouth watering flavor on chicken or beef. This is my go to recipe for grilling up something awesome.


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Prep:

24 Hr

Cook:

25 Min

Method:

Grill

Ingredients

2 lb
boneless, skinless chicken, i like thighs
1/2 c
olive oil
2 Tbsp
worcestershire sauce, reduced sodium
2 tsp
liquid smoke
2 tsp
apple cider vinegar
1/4 tsp
ground ginger
1 tsp
grated garlic
2 Tbsp
chopped cilantro, fresh
1-3
new mexico dried chile peppers
1-3
pasilla dried chile peppers

Directions Step-By-Step

1
FOR MARINADE: Crush dried peppers in food processor. Finely chop cilantro and garlic. Mix together with all other ingredients.
2
NOTE: Leave pepper seeds in for more heat, or remove for less. You can also add salt to this recipe, but left out the only sodium is from the reduced sodium Worcestershire sauce.
3
Rub both sides of chicken with marinade, place in baking dish, cover with foil and refrigerate overnight.
4
Remove chicken from baking dis and lay out on baking sheet for about 30 min before grilling to allow them to come down closer to room temp.
5
Grill on each side for about 10-15 min over med heat, or until done. Grilling time will vary depending on size of chicken.
6
Slice or dice and this makes a great taco meal.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Sodium, Low Carb
Other Tag: Healthy