Michael David Spicy Chile Grilled Chicken

Michael David Spicy Chile Grilled Chicken

Brining poultry produces moist meat. This grilled chicken is so simple, but will earn you many compliments!

Cook Time: 1 1/2 hours, overnight marinating

Pair With: Michael David Winery Petite Petit

Source: Recipe and photo courtesy of Lodi Winegrape Commission


1 cup fresh lemon juice
1 cup olive oil
1 tablespoon light brown sugar
8 garlic cloves, crushed
3 spicy red chiles or jalapeño chiles, finely chopped
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground cumin
2 teaspoons salt
2 (4 1/2-pound) whole chickens, each cut in half


Combine first 10 ingredients in an extra-large (2-gallon) heavy-duty zip-top plastic bag; add chicken and seal bag. Turn to mix well, then chill 8 to 12 hours.

Remove chicken from the bag; discard the marinade. Place chicken halves, cut-sides down, on greased grill rack. Cover and grill over medium heat (325° to 350°) for 1 hour and 30 minutes or until done, turning chicken every 15 minutes. (Watch carefully to prevent flare-ups.)

Recipe Courtesy Of

Michael David Winery

Named for brothers Michael and David Phillips who represent the fifth generation of the Lodi grape growing Phillips family, Michael David Winery has a knack for producing premium quality wines with eye-catching labels.