So I’m not a fan of boneless skinless chicken breast. The only reason I’m letting you know that is because I used leg-thigh quarters for this dish, and I know some of you will message me asking if boneless/skinless chicken breast can be used. The answer is yes.. so I’m saving you some time. I’m also judging you.
You do you… and enjoy. Happy Cooking!
4 leg and thigh chicken quarters or any cut of chicken you enjoy
3 cups fresh sweet basil, stemmed and packed in the measuring cup
15 pieces sliced(⅛” thick) fresh ginger, peeled and sliced in to coins
1 cup EVOO (extra virgin olive oil)
3 limes, juiced about ⅓ cup
- In a food processor add the basil along with the ginger coins, EVOO, lime juice, and Barbacoa seasoning. Process until you have a nice smooth marinade.
- trim any excess fat and skin from your leg/thigh quarters. I prefer skin on, but you’re free to remove. Lay out in 9x13 nonmetal pan, large bowl, or large plastic baggies, in a single layer. Pour on the marinade, and do what you have to do to make sure every piece is fully coated and covered. Cover and let the chicken and marinade hang out on the fridge for at least an hour, up to three hours.
- Begin heating your grill. Heat to high setting, then down to a medium-medium low setting if using the leg thigh quarters. Thigh meat is naturally fattier than other cuts, and will render down while cooking. Along with the olive oil you will get a lot of flame and smoke while grilling if cooking on high oil close to the flame source. Lower the heat or move the grill grates to a higher setting.
- Shake off excess marinade and Lay the chicken on the grill, skin side down. Cook evenly on both sides, rotating the sides in between cooking. Internal temp of the chicken should be 168-170 degrees.
- Keep warm and covered until ready to serve. This a great summer meal and perfect with chilled soba noodles and veggies, or grilled vegetables. Hope you love as much as I did!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty