It’s finally grilling season and I couldn’t be more excited to spend afternoons outside with my friends and family, making great food on the grill. I like making burgers and hot dogs as much as the next person, but for me, this chili garlic chicken has become my favorite reason to light the grill.
BUYING THE BEST CHICKEN
I prefer to buy a whole chicken and butcher it into parts, but you can use any mix of chicken pieces for this recipe. Skin-on, bone-in pieces are my preference for the grill. The skin gives the chicken some protection from the high heat of the grill, keeping it juicier.
While you can use skinless pieces, there’s more risk of overcooking it. If you do decide to substitute skinless pieces, reduce the cooking time by 5 to 10 minutes and make sure to use a digital thermometer so you will know when the chicken is cooked through.
IF YOU DON’T HAVE A GRILL . . .
If you don’t have access to grill, have no fear. Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.
Again, you can substitute skinless pieces with this method, but check them regularly with a thermometer so they don’t dry out.
SERVE WITH RICE!
This chili garlic chicken is great over rice because the rice soaks up the sauce and juices, but you can also serve it on top of salad greens for a lighter option. Enjoy grilling season!
