Grilled Chicken

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Simple and melt in your mouth chicken with no time wasted for marinating it. The key to juicy chicken is temperature and how well we seal up its juices.

You need:

  • Chicken leg and thigh with skin.
  • Salt and Pepper.
  • Chopped garlic about a tablespoon.
  • Soy sauce, a teaspoon.
  • Honey, a teaspoon.
  • Dried oregano.
  • Chilly flakes.
  • Vinegar or lemon juice, about 2 tablespoons.
  • A tablespoon of butter.

Pat the chicken dry. Keep it as dry as possible. Sprinkle salt and pepper over the chicken. Get a heavy girdle pan to sizzling hot and keep the chicken with skin side down. Leave it as it is for about 5-6 minutes on high heat.

Mix together all the other ingredients. Taste and check its saltiness.

Flip over the chicken and using a spoon, liberally coat the top with the liquid flavor bomb. A lot of it will slide off the skin, use a spoon and apply it over the skin a couple more times.

Now cover the chicken with a lid. Do not seal it up. Allow the steam to escape from the sides.

Reduce heat and leave it for about 20 minutes.

Remove the lid. Flip over the chicken. Some of the juices will be stuck on the pan. Add the butter and use it to loosen the stuck juices. Keep basting the chicken with the butter and juices. Flip it around a couple of times.

Let the chicken rest for at least 5 minutes before slicing it.

Enjoy.

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