Ingredients:
- 4 pounds bone-in chicken pieces, either breasts, legs, or a combination (if using breasts, cut breasts in half)
- 1 cup Garlic Gold Meyer Lemon Vinaigrette
- 2 lemons, juiced and zest removed
- 2 Tablespoons Garlic Gold Sea Salt Nuggets
1. Combine Garlic Gold Meyer Lemon Vinaigrette with lemon juice and zest. Set aside.
2. Wash thoroughly and then blot each piece of chicken with paper towels. With cooking shears, make 3-4 sharp incisions in the skin of each piece of chicken.
3. In large non-metallic bowl, combine chicken with vinaigrette mixture. Cover and allow to marinate 8 hours or up to 24 hours.
4. Preheat grill to medium-high heat. Remove chicken from marinade and shake to remove excess. Discard remaining marinade. Place chicken pieces directly on grill. Cook until thickest piece registers 150 degrees on an instant-read thermometer, about 30 minutes. Turn and grill for another 15 minutes or so, until the thickest part of the meat registers 175 degrees.
5. Remove chicken from grill and place cooked pieces on serving platter. Let rest for 10 minutes, then sprinkle each piece with Garlic Gold Sea Salt Nuggets and serve.
Serves 6-8
