Julia of The Roasted Root has officially kicked off grilling season! I don’t know about you guys but I’m definitely ready. Julia and I crossed paths on the infamous Tasty Kitchen recipe website. She cooks up healthy, creative things like elk (I want to try that!) and this crazy good Beet and Sweet Potato Tart , and is also one of my go-to resources for Paleo style eating (which is becoming a huge trend). She’s super sweet and fun, I know you’ll love her! Be sure to stop by The Roasted Root. Thank you so much again Julia! This is the last of my guest bloggers but I’ll be back in action this week!
When you’re ready, fire up your grill. I use a propane grill and keep it on its highest setting. Allow your grill to heat up 3 to 5 minutes. Place the pieces of chicken a few inches apart on the grill. Allow the chicken to cook about 7 minutes before flipping it over and cooking on the other side for 5 minutes. Because the marinade has alcohol in it, you will get some flames around your chicken, so be careful to use grill-safe tongs when handling the chicken. By now, you should have a brown sizzling glaze on both sides of the chicken. Flip the chicken again and cook 3 minutes on the original side. Flip again and cook for another 3 minutes. At this point, your chicken should feel firm to the touch when you poke it and your glaze should be darker and beginning to char. Using tongs and a fork, carefully check the inside for any pink. As long as there is no pink, you’re done! If the inside is still a little raw, continue flipping the chicken, 1 – 2 minutes at a time.