Why Did The Chicken Cross The Road?
In our house, we have a staple recipe called “Leaping Frog Chicken”. I won’t beat around the coup. It’s delicious, so I thought I’d share it with you. Beware, it’s addictive.
Leaping Frog Chicken
- 3 ½ – 4 lbs bone-in/skin-on chicken thighs (boneless/skinless will work as well)
- 16 garlic cloves, smashed
- 6 tablespoons extra-virgin olive oil, divided
- 6 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 2 tablespoons fine sea salt
- 2 teaspoons black pepper
- 2-3 lemons, each cut into rounds so that each piece of chicken gets one round
- Cut off excess fat from chicken (if desired) and pat dry.
- Purée garlic with olive oil, paprika, oregano, cumin, allspice, sea salt, and pepper in a food processor or Magic Bullet until smooth.
- Place chicken in a large bowl or baking dish and generously rub the marinade all over the chicken.
- If you are using skin-on chicken thighs, position one lemon slice with a bit of marinade under the skin of each thigh.
- Let the chicken marinate for 4-12 hours, if possible (although we’ve applied the marinade just before grilling and it still turned out great).
- Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Oil grill rack, then grill chicken directly over coals or over medium-high gas grill, turning once (more if flare-ups occur), until browned, about 2-3 minutes per side.
- Move chicken to area of grill with no flame underneath (for gas, turn off 2 burners if necessary and turn remaining burner on high) and grill on indirect heat, covered, turning occasionally until chicken is cooked through, 40 to 45 minutes.
- Let stand 10 minutes before serving.
SERVES: 8 -12
Adapted from Gourmet Magazine, June 2009
Serve with kale Caesar salad and baked sweet potato fries.
Let me know what you think!