Print Options:

Burn Barrel Chicken





Yields
4 Servings

Burn Barrel Chicken recipe from Matt Horn




© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee

 6 tbsp extra-virgin olive oil
 4 tbsp brown sugar
 2 tbsp minced garlic
 2 tsp dried thyme
 2 tsp dried rosemary
 kosher salt
 freshly ground black pepper
 4 bone-in, skin-on chicken thighs
 chopped fresh parsley, for garnish
1

In a medium bowl, whisk olive oil, brown sugar, garlic, thyme, and rosemary to blend. Generously season mixture with salt and pepper, and whisk to combine. Reserve 1⁄4 cup of the marinade for basting.

2

Add chicken thighs to bowl, toss to coat, and place in refrigerator to marinate for at least 20 minutes, and up to overnight.

3

Preheat a wood-, charcoal-, or gas-burning grill to medium-high.

4

Place the chicken on the grill, meat side down first, and cook for about 6 minutes per side, basting with the reserved marinade, until cooked through and the juices run clear.

5

Garnish with parsley before serving.

Nutrition Facts

Servings 0