After placing all of the raw chicken in a large bowl, fill it with olive oil until all of the chicken is covered. Add 2 tablespoons of melted butter.
- 2 tablespoons of black pepper
- 1/2 teaspoon of salt
- 2 teaspoons of oregano
- 2 teaspoons of parsley
- 1/2 teaspoon of cilantro flakes
- 1 tablespoon of garlic powder
- 2 teaspoons of Nature’s Seasoning
- 1/2 teaspoon of cumin seeds
- 2 teaspoons of Italian Seasoning
- a pinch of red pepper
Lay out all of the chicken on a cutting board or a long piece of aluminium foil (etc). Using a knife or kitchen scissors stab the chicken to make several small incisions in each one.
Using a spoon, take the dry ingredients above and lightly coat each piece on the front and back.
Place all of the chicken and remaining dry ingredients back in the big bowl.
Place in the refrigerator for at least 12 hours. As possible, stir every 4-6 hours.
Before warming up the grill, lay out each piece of chicken again. Use a spoon to gather any spices in the bottom of the bowl. Coat the chicken again.
After placing each piece of chicken on the grill, coat it in a mixture of melted butter with 1/2 teaspoon parsley, 1 teaspoon Italian seasoning, 1-2 teaspoon garlic powder, shakes of black pepper, 1 teaspoon of oregano, and a pitch of salt.
Be sure to also see:
AJP’s The Sweet, Spicy, and Smoky Salsa
Categories: Thoughts and Perspectives