Sun’s out..let’s grill!

SO excited for some sunny, spring weather! Grilling is a healthy way of cooking and a great opportunity to relax and spend time with friends and family. This recipe is easy, delicious and easy to modify to suit a small to a large group!

Grilled Chicken Chops (serves 4)

Prepare a dry spice rub using oregano, garlic powder, black pepper and other herbs/spices of choice (no added salt). Set aside ½ of the mixture for later use and ½ to season the meat.

Prepare marinade/sauce: ½ cup extra virgin olive oil with ½ cup fresh lemon juice and mix vigorously. Set aside ½ of the mix to make the serving sauce. 3 lbs. of fresh chicken pieces, skin on (drumsticks, thighs). Instead, you could use one large whole chicken, cutting the chicken into pieces. Separate each drumstick, thigh, drummette and wing. Then, cut the body into pieces of similar size using a butcher knife or cleaver. In a large bowl, tray or pan, thoroughly wet all the chicken pieces on all sides using ½ of the marinade. Then, coat the wet chicken pieces with ½ of the dry rub in the same bowl, trying to coat them as evenly as possible on all sides. For added flavor, allow the seasoned chicken to marinate for several hours or overnight in the refrigerator, removing about 30-45 minutes before cooking.

Mix the remaining dry rub and marinade together to create the serving sauce. Grill or broil the chicken pieces over high heat. If grilling, make sure the chicken is high enough over the coals and you turn frequently to avoid flare-ups. Add a dash of salt to both sides of the pieces as they cook. Covering the grill in between turning the pieces will help ensure the chicken gets cooked all the way to the bones. If the chicken is getting too burnt or you are not sure if cooked through, you can microwave the pieces a little to serve them hot and/or ensure thorough cooking.