By Dane Feldman
Photo by Dane Feldman.
I eat chicken a couple times a week, so sometimes I wind up having extra pieces that I didn’t use for a recipe. As time goes on, more and more pieces of chicken wind up in the freezer. So, I figured I would just grill everything I had, which wound up being an almost five pound assortment. This chili and lemon marinade works best on wings, but it still tastes great on everything else.
What you’ll need:
4 lbs chicken
1/2 cup lemon juice
1 tbsp chili powder
1 tsp garlic powder
1 tsp Florida seasoned pepper
Brine the chicken for 30 minutes in a large plastic bag.
Then, pour out the brine and add the lemon juice, chili powder, and Florida seasoned pepper to the bag. Drizzle in some olive oil and add some fresh black pepper. Shake to coat the chicken and let marinate for 30-45 minutes.
Grill on medium-low heat for about 8-10 minutes on a side or until chicken is fully cooked.