Updated for 2016!
I discovered the best grilled chicken marinade and technique ever today! Thanks to one of the nurses in the stress lab, who gave me this great idea.
I was in the stress lab talking to Shirley telling her that I was planning on grilling a whole chicken today. She gave me some tips and gave me a marinade/bbq sauce idea. This may not be new, but it was new to me. I modified it slightly to suit my needs. It turned out pretty awesome!
Get a whole chicken (skin and all). These aren’t too expensive ($2 or $3 bucks). You can buy the chicken whole or you can buy it already cut up into pieces. Or you can cut it up yourself. I suggest taking out the backbone and cutting it in half so it lies flat on the grill, cooking time is much less. Or buy the one that is already cut up (easier).
I am not a fan of chicken skin, but you won’t eat it anyways. It is just there to provide some protection and keep the flavor inside.
Go out and buy the following ingredients:
1 bottle of soy sauce
1 jar of orange marmalade (use sugar free with Splenda if cutting carbs)
1 piece of ginger root (about the size of a a smartphone)
1-2 habanero peppers
5-6 cloves of garlic
1 tablespoon liquid smoke
1 tablespoon citric acid (or the juice of 1 lemon)
Throw them all into a blender and blend away! Taste it! Amazing! I will warn you that habaneros are the world’s hottest peppers. If you can’t handle it, use jalapenos or cayenne instead. You could also use cayenne powder or red pepper flakes. But habaneros have a very unique taste to them. You could also just use 1 habanero for less heat.
If you don’t have garlic or ginger, you can use the powder. But it isn’t the same. This tastes heavenly!
Coat the chicken with a third of it and save the rest for basting and a dipping sauce later. Try and get it under the skin. Let it sit a while, as the grill gets hot.
Always give the grill time to get really hot. Never cook on a warm grill. Surface temperatures can get up to 600 or more. If you have wood chips, throw them in right away to get them smoking by the time the chicken goes on.
Now, chicken skin is very fatty and will drip a ton of fat as it cooks and will catch on fire. You gotta be aware or else you will burn everything.
Turn the temperature down on your grill till the surface temperature is around 400 or so. Throw the chicken on. Sear both sides, then drop the temp down to 250 or 300. Close the lid. Let it slow cook. Watch out for fires. Thinner pieces will cook quickly (wings) while thicker parts (breasts) will take longer. Be aware of this and take them off sooner.
Towards the end baste the chicken again with the awesome sauce.
You can also simmer the remaining sauce to thicken it up and make a nice bbq dipping sauce.
Eat and enjoy!
(you can thank me later)