Grilled Balsamic Marinated Chicken
This is a recipe that I normally do for Shabbat but you can certainly use this for any normal lunch or dinner.
1 whole Kosher Chicken, cleaned about 4 lbs.
¼ cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
6 cloves Garlic, crushed and minced
1 tablespoon Italian Seasoning
Salt and freshly Cracked Black Pepper
Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined.
Place chicken in a shallow dish or 2 gallon zip lock plastic bag. Add the marinade and refrigerate overnight.
Remove from the marinade and pat dry.
Preheat the grill. Add some soaked hickory chips.
Using indirect heat grill the chicken for about 3 hours until an instant-read thermometer inserted into the thickest part registers 165°F. Allow the chicken to rest for 5 minutes before carving. Serve with rice or potatoes, vegetable, a salad and some fresh bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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