Recipes From the Chek Kitchen: Grilled Chicken

This simple grilled chicken dish is a favorite in the Chek household and so easy and quick to make. Plus, it’s so delicious, thanks to our friends at Wild Pastures.

Their pasture-raised chickens consume a natural diet of bugs and foraging which makes for more nutrient-dense meat that’s richer in flavor.

It’s up to you whether you cook them on the barbecue grill or pop the chicken in the oven. Either way, you’re left with juicy chicken thighs with crispy skin.

We like to serve them with baked sweet potatoes and steamed green beans. If you’re in a grilling mood, try them with potato salad and baby greens plus kale mixed salad. Throw in some dried, unsweetened cranberries and diced apple, then top it off with pine nuts or crushed walnuts (all organic of course!) for a delicious, tangy and crunchy meal.

This recipe serves 4-6 people (depending on how hungry they are) and takes a grand total of 45 minutes to prep and cook it.

Ingredients

• 8 bone-in Wild Pastures chicken thighs
• 1 teaspoon fine-grind Celtic sea salt
• 1 teaspoon organic garlic powder or finely minced fresh garlic
• 1 teaspoon organic smoked paprika
• 1 teaspoon organic chili powder
• 1 teaspoon organic onion powder
•  ½ teaspoon freshly ground black pepper
• 1/4 cup organic olive oil
• 1 cup organic BBQ sauce (optional)

Directions

1: Place the chicken thighs on a large baking sheet and bring to room temperature. Pat dry with a paper towel.

2: Preheat your oven to 350°F or turn on the barbecue grill. (If you have 3 burners, turn on just two.)

3: Place the chicken thighs in a large bowl and coat them with olive oil. Combine all the dry spices together in a smaller bowl and rub them into the skin of the chicken using your hands.

4: If using the oven, place the thighs on a clean baking sheet and place on the top rack of the oven for 35-45 mins, until cooked through and the inner temperature is at least 165°F.

If you’re using the barbecue grill, place the thighs on the side of the grill without direct heat. (Otherwise, the skin will char and burn before the meat is cooked through.) Cover and cook for 30-35 minutes, flipping the chicken every 10 minutes until the inner temperature is at least 165°F.

5: Optional: Brush the chicken with barbecue sauce and cook for 3-4 minutes. Flip the chicken, brush with more sauce and cook another 3-4 minutes.

Do these recipes sound delicious to you too?

Love and chi,

Paul (and Penny)

P.S. Check out Wild Pastures’ amazing offer on their grass-fed and pasture-raised meats. Sign up for their subscription service right now at the Wild Pastures website and save 20 percent FOR LIFE, plus save an additional $15 on your first order.