This is a really typical weeknight meal for us. A yummy protein and and a simple side vegetable, it's both healthy and delicious. The long and slow grilling time keeps the chicken moist and makes the skin extra crispy. The cayenne gives it an extra kick too. Feel free to add more or less depending on how spicy you like your food. This recipe makes it a medium spicy.
- Whole chicken, cut into pieces. Alternately you can do about 6 thighs/drumsticks
- 1/4 cup of olive oil, extra for grill pan
- 1 tablespoon of garlic wine vinegar
- 1 teaspoon of cayenne
- 1 large minced shallot
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Whisk all the ingredients besides the chicken in a bowl. Add chicken and make sure you coat every part with the mixture. Let sit covered in refrigerator for about an hour, this really lets the flavors permeate. If you don't have time, no biggie, just make sure it's really well coated.
Since I don't have the luxury of having an outdoor space where I can grill, I have a handy dandy grill pan that goes over two of my burners. It totally does the job and there's no danger of burning my bangs off.
Coat your grill pan with a healthy drizzle of olive oil. Give it a good layer, you'll thank me when you wash the dishes later. Heat your pan up to a medium heat and let your chicken cook for 20 minutes on each side. I know it sounds like a long time, but you seriously don't have to touch it. Just set the timer, do something else, flip it and make your sides.
Then you're done! Serve it with a crispy green salad, or a veggie and you'll have a really easy and healthy dinner.