Summer is fast approaching with the Memorial Day holiday coming up this weekend and our grill has already been in heavy use. Between trying to enjoy every moment of sunshine outside to the fact that our stove/oven was broken for a week, we've had grilled pizza, steak and even scrambled eggs cooked outside!
While all of these have been delicious, this Scallion Grilled Chicken has been an absolute standout. There's nothing like a good piece of grilled chicken, especially the drumsticks!
Maybe it's the fact that grilled chicken drumsticks are the perfect messy food to eat outside with little regard to sticky fingers or messy hands. Or maybe its because leftover grilled chicken sprinkled with some sea salt and eaten cold reminds me so much of summer spent at the beach. Whatever the reason, grilled chicken is perfect this time of year!
The scallion marinade for this chicken also makes the most of the seasonal crop and adds a wonderful hint of flavor. The marinade also helps prevent the chicken from becoming too dry and is great for beginner griller as only a few key techniques will help yield perfect chicken. My biggest tip is to invest in a digital thermometer (this is the one I use). And no, using a thermometer doesn't mean you are any less of a BBQ master but it DOES mean you will have perfectly cooked chicken, steak and burgers every time.
So next time you're planning to have a BBQ or even just a quiet evening dinner at home, make this Scallion Grilled Chicken and let me know how it goes in the comments!
Crispy yet perfectly cooked inside, this Scallion Grilled Chicken is perfect for your next BBQ (and even better for leftovers)!
Scallion Grilled Chicken
Serves: 4
Time: 35 Minutes (plus 2-4 hours chill time)
Ingredients:
1.5 pounds chicken drumsticks (or skin-on, bone-in chicken pieces of your choice)
1 cup roughly chopped scallions
1 tablespoon sesame oil
4 tablespoons rice wine vinegar
1/2 cup avocado oil (or other neutral oil) plus more for oiling the grill
1 tablespoon honey
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Thinly sliced scallion, for garnish
Instructions:
1. In a blender add the scallion, sesame oil, rice wine vinegar, avocado oil, honey, salt and black pepper. Pulse a few times before blending on high for 30 seconds or until smooth and creamy.
2. Set aside one half of the scallion marinade in a bowl with a lid in the fridge. Place the remaining marinade in a shallow bowl or a large sealable bag.
3. Add the chicken pieces to the dish or bag and coat evenly with the marinade. Seal the dish or bag and place in the fridge for at least 1 hour and up to 4 hours.
4. When you are ready to cook, preheat your grill on medium-high heat to about 450F. Remove the chicken from the marinade and shake off any excess. Discard the leftover marinade.
5. Brush some oil on the grill grates and place the chicken on the grill. Cook the chicken for about 5-6 minutes before turning over. IMPORTANT TIP: you'll know the chicken is ready to flip when it releases easily from the grill :)
6. Brush the reserved marinade that was in the fridge over the chicken and cook another 5 minutes. Continue to flip the chicken every 5-6 minutes, brushing with marinade each time, until a digital meat thermometer reads 165 degrees F (about 30 minutes).
7. Remove the chicken and let rest for 5-10 minutes before garnishing with thinly sliced scallions. Serve with your favorite BBQ sides!
