Nothing brings out the flavor of chicken like grilling, and the spices in this recipe take it to a whole new level of delicious.
Cooking Time: 45 Min Servings: 2
1 (5 lb) whole chicken, cut in half
1 tablespoon The Olive Scene Persian Lime Olive Oil
3 cloves garlic, crushed
1 tablespoon The Olive Scene Oregano Balsamic Vinegar
1 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon sea salt
2 teaspoons hot Chile paste
1 teaspoon low sodium soy sauce
Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
Sauté anchovy and garlic in olive oil until soft, smashing anchovy into paste as it cooks.
Whisk together rest of marinade, adding cooled anchovies/garlic mixture in a bowl.
Pour into a re-sealable plastic bag.
Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag.
Marinate in refrigerator for 6 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels.
Pat chicken pieces dry with more paper towels.
Reserve marinade mixture in a small bowl.
Grill chicken, skin-side down, on the preheated grill for 2 minutes.
Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
Grill, brushing with glaze and turning ever 10-15 minutes, until well browned and meat is no longer pink in the center, about 45 minutes total.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F.