| Grilling chicken can be tricky, but if done correctly it | | | | resembles a salsa, but is milder. |
| may be the tastiest of all grilled foods. One of the | | | | Vinaigrette Ingredients: |
| problems that many backyard cooks have with | | | | |
| chicken is the incorrect use of marinades and sauces. | | | | 1. 1/2 Cup - Finely Diced Green Onions |
| It is important to use a rub or marinade that adds | | | | 2. 2 Cups - Finely Diced Roma Tomatoes |
| flavor, but does not overpower the chicken or cause it | | | | 3. 1/2 Tsp - Kosher Salt |
| to burn. This is a simple recipe that I picked up while | | | | 4. 1/2 Tsp - Black Pepper |
| living in Aracaju, Brazil about ten years ago. It is | | | | 5. 1 Tbs - Apple Cider Vinegar |
| absolutely delicious. | | | | 6. 2 Tbs - Olive Oil |
| Marinade Ingredients: | | | | 7. 1 Lime - Juiced |
| | | | 8. 1/2 Cup - Finely Diced Bell Peppers |
| 1. 1 Cup - Rough Chopped Garlic | | | | Combine all ingredients and let sit in fridge for at least 2 |
| 2. 1 Cup - Olive Oil | | | | hours. |
| 3. 1 Tsp - Kosher Salt | | | | Set up the charcoal grill for indirect cooking and close |
| Combine all of the ingredients in a blender and mix until | | | | the vents at least half way. The grill temperature |
| smooth. Add marinade to 1 whole cut up chicken; 2 | | | | should run between 250 and 275 degrees Fahrenheit. |
| breasts, 2 thighs, 2 drumsticks, and 2 wings. Mix | | | | Grill chicken over indirect heat until the internal |
| together in a zip top bag and refrigerate for two to | | | | temperature reaches 165 degrees. Remove from grill |
| three hours. While the chicken is marinating begin | | | | and let cool for 5 minutes before serving. Serve with |
| making the Brazilian Vinaigrette. The vinaigrette | | | | vinaigrette. |