Grilled Florida Style Chicken Food

GRILLED FLORIDA STYLE CHICKEN

Steps:

• 1. Mix all ingredients.
• 2. Place in a leak-proof Ziploc gallon bag or covered glass dish. Marinate chicken overnight in the refrigerator.
• 3. Grill over hot coals or gas grill turning and brushing chicken with marinade until done. Depending on the size of the chicken it could take about an hour.

THE BEST GRILLED CHICKEN BREASTS

Steps:

• Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
• Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
• Meanwhile, heat a grill to medium.
• Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
• Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

GRILLED CHICKEN MARINADE

Steps:

• In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.

SPANISH-STYLE FRIED CHICKEN WITH GRILLED AVOCADO

Steps:

• Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
• Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
• Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
• Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.