Can’t-Resist Cookout Chicken

I grew up in Toronto Canada with very long cold winters. So, by the time mid-May rolled around, we were ready to get outside for some back yard barbecue! And if it was too cold to eat outside we just cooked outside (sometimes in a coat) and enjoyed the delicious flavors, indoors.

“Enjoying a little GGOO at our SEC football tailgate today!” – Kristi Grissom Gerding at Auburn University

Even though I’ve lived in Israel for most of my adult life and am able to enjoy outdoor eating pretty much all year round, that same feeling comes over me at this time of year. The urge to get outside and grill.

Galilee Green Extra Virgin Olive Oil (GGOO) adds a layer of flavor to marinades that is beyond compare. Here is one of my favorite barbecue chicken marinades upgraded with GGOO.

Try this recipe or grab your family favorite and substitute GGOO in place of other oils. And get grilling!

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup soy sauce or tamari sauce
• 1/4 cup GGOO
• 1/2 cup chopped fresh parsley (or 1 1/2 teaspoons dried parsley flakes)
• 4 large garlic cloves minced (or 1 1/2 teaspoons granulated garlic)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 4 to 6 bottom chicken quarters

Directions

1. Mix all ingredients in a large Ziploc bag. (You may need two)
2. Add chicken bottoms and coat evenly.
3. Refrigerate for 4 hours or over night.
4. Preheat grill to medium heat and cook evenly on both sides until chicken juices run clear and meat is fully cooked.