Ingredients
Chicken breasts, thighs, legs (from 1 whole chicken)
Olive oil (1 cup)
Soy Sauce (1/2 cup)
Lemon Juice (1/2 Cup)
Fennel Seeds (1 Tablespoon)
Dried Rosemary (1 tablespoon)
Dried Parsley (1 tablespoon)
3 cloves garlic chopped
KC Masterpiece Barbecue Sauce
Directions
Place the chicken parts in a large bowl. Mix together the oil, soy sauce, lemon juice, fennel seeds, rosemary, parsley and 3 garlic cloves chopped in a separate bowl. Add to the chicken and mix. Let the chicken sit in the marinade covered for at least 6 hours up to 24 hours in the fridge.
We use a charcoal grill. Heat the grill, remove the chicken from the marinade and place in a pyrex dish. Brush the chicken with the barbecue sauce.
Grill the chicken towards the outside of the heat, not too high heat. Keep the cover on to ensure the chicken stays moist. You may brush with the marinade once or twice.
Grill for 15 - 20 minutes per side depending on the thickness. Chicken should register at 165 degrees Fahrenheit.
Serve with garlic paste!
