A practical grilled chicken chop where bone-in chicken chops are marinated in a spiced sauce and cooked on the grill. Carrying the aroma of embers, with a crisp exterior and juicy interior, this recipe suits both barbecue tables and pan grilling.
Mix the olive oil, crushed garlic, thyme, red pepper flakes, salt, and black pepper in a bowl.
Coat the chicken chops thoroughly with the marinade on all sides and let them rest in the refrigerator for at least 1 hour.
Cook the chops on a charcoal grill or grill pan over medium heat, turning until both sides are browned and the inside is fully cooked. Note: the internal temperature should reach 74°C (165°F), and the meat should not remain pink. This takes about 18-20 minutes. Serve hot.
Important: Marinating the chicken for at least 1 hour lets the spices penetrate the meat and tenderizes it. Caution: Make sure the chicken is fully cooked; when you pierce the thickest part with a knife, the juices should run clear, and the internal temperature should reach 74°C (165°F). Contains no tree nuts, no gluten.
Bringing the chops to room temperature before grilling lets the inside cook through without burning the outside. Bone-in cuts stay tastier and juicier than boneless ones.
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