Moist and tender—simply double the recipe if you are expecting guests. Marinate the chicken 1 day in advance and store in an airtight container.

Marinade:
¼ cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
2 teaspoons dill, dried
2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon coarse pepper
4 split chicken breasts, bone in, skin on
Olive oil for grill

Whisk marinade ingredients in a large bowl. Add chicken and cover tightly with plastic wrap. Refrigerate for 30 minutes up to overnight.

Preheat grill to 500˚. Lightly brush the grates with olive oil and place the chicken skin down on the hot area of the grill. Grill for about 20–30 minutes until cooked through (160˚ in the thickest part of the breast). Turn halfway through cooking. Remove to a plate and cover tightly with aluminum foil. Allow chicken to rest for 10 minutes. Serve hot or room temperature.

Yield: Serves 4


This recipe is from the WV Living Summer 2011 issue from the Contemporary Camping Easy and Delicious Recipes.

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