July is here and with it hotter temperatures. We got a taste of it in the South last week when temps hit the upper 90s. I love grilling in the summer to keep the kitchen cool. Last week’s menu included Grilled Marsala Chicken, which can be served many ways. Serve it sliced over salad, plated with an easy microwave baked potato and some corn on the cob; or with pasta and fresh, steamed or roasted veggies.
Extra Tip: When it’s hot out, grill your food in the early, cooler part of the day, let it cool and store it in the fridge for later.
Here’s the how-to:
Grilled Marsala Chicken
2 Chicken Breasts, on the bone and skin on*
1 teaspoon kosher salt
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1 teaspoon ground mustard
1/4 cup good dry Marsala wine
2 tablespoons good Olive Oil
Mix the dry spices together and rub on the chicken, making sure to rub some under the skin of the chicken, and on the back.
Place chicken in shallow bowl, or in a plastic bag and add the wine and olive oil. Turn to coat and let marinate in the refrigerator at least 4 hours, preferably overnight.
Heat grill to 375-400 degrees Fahrenheit.
Remove chicken from marinade and place, breast side up on grill over indirect heat (on a gas grill turn off one of the sections and place your chicken over that area; on a charcoal grill, move your chicken to the outside out of direct heat).
Grilling over indirect heat helps prevent hot spots and burning of the sugars in the marinade.
Turn chicken to breast side down after 20 minutes. Grill approximately 40 minutes total, or until temperature hits 160 to 165 degrees Fahrenheit. Test the temperature with a meat thermometer placed in the middle of the breast, taking care not to touch the bone.
Take chicken off the grill and let rest for at least 20 minutes. Carefully cut the whole breast piece off the bone and slice the chicken to your desired thickness. Serve!
I usually get 4-6 servings of sliced chicken off of 2 whole chicken breasts, which makes that cut a much better deal than the skinless boneless kind.
*You can vary the cut of chicken you use to any cut you want; whole splayed chicken, whole cut chicken, thighs, drumsticks, breasts; preferably on the bone and skin on-just remember to adjust your dry spices and cooking time to your cut and amount of chicken.