Hickory Grilled Chicken

Hickory Grilled Chicken

Hickory Grilled Chicken

*Chicken cut up into pieces with the skin on (I like thighs)

2 Tbsp. Spirits & Spice Hickory Balsamic

1 Tbsp. Spirits & Spice Chili Extra Virgin Olive Oil

Dash of Spirits & Spice Alderwood Smoked Salt


In a large bowl, combine the Hickory Balsamic, Chili oil and chicken.  You can marinate it if you like but it isn’t necessary.  Make sure you marinate in the refrigerator if you choose to do that. 

Preheat your grill to high.  Scrape it off and turn it down to low.  Using tongs, place the chicken skin side up on your grill. Season with the Alderwood Smoked Salt.  Grill for 10 minutes.  Turn to the skin side. If you have any flair ups while cooking, turn the heat down even further and move the chicken out of the flame area.  Grill for another 10 minutes.  Remove and allow to rest for 5 minutes prior to serving.  For thicker pieces of chicken, please adjust your cooking time to cook for longer.

From the kitchen of Kim Weiss, owner of Spirits & Spice

 *For Clean Eating use non-factory farmed / organic and / or heritage breeds for best results.