Domack Chicken (Grilled)

TideRollsInVa

All-SEC
Oct 16, 1999
1,496
4
0
72
Lake Martin, AL & Atlanta
Make the marinade by combining garlic vinegar, olive oil, Paprika and 1/2 TBL spoon of each herb (you may go heavy on a flavor you most enjoy or leave out any you don't care for). Not science, its cooking.
Marinate the chicken, up to 10 pieces, refrigerating a few hours. Best to marinate in a freezer bag or a bowl with lid, so as to flip or move around the chicken and marinade occasionally.
Prep your fire source. Remove chicken from the marinade. Marinade is now your baste.
Cook to internal temp of 175 degrees, 180 if you must, basting as you desire. Skin should be golden brown, when you remove to a platter.

Suggestions
Place chicken on the grill, skin down.
Cooking the indirect method, closed if grill is equipped with lid.
Turn or pick up pieces with tongs
When basting, remove pieces and dip. Quicker and reduces heat loss. Due to the oil, beware of flare ups.
 
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