Oh yes. You heard me. With a title like that, how could I resist?
Thank you, Nom Nom Paleo. That is indeed some damn fine chicken. Sorry for the one silly photo, but we were having camera malfunctions that night.
Of course, I can never leave well-enough alone, so I had to tamper a bit. The recipe as given is for the oven, and to get this grill-ready, I incorporated the flavors into a marinade and reserved some of it for a sauce.
When I saw the ingredient list, I was a bit befuddled. This is not a combination I could’ve imagined in my wildest dreams. But it works and it’s totally worthy of your grill before summer is over. Here’s my rendition.
Nom Nom Paleo’s Damn Fine Chicken
1 large sweet onion, like Walla Walla or Vidalia, chopped
3 Tbsp. sherry vinegar
3 Tbsp. olive oil (or other oil)
1 Tbsp. wheat-free tamari
1 Tbsp. fish sauce
1 tsp. each kosher salt and fresh ground pepper
1) Sprinkle raw chicken with S&P. Add onion, vinegar, oil, tamari, fish sauce, and S&P to a blender and whirl around until smooth. Put chicken pieces and half of marinade in a large zip baggie and refrigerate for as long as you can (4-24 hours).
2) Prepare grill. When hot, grill until good grill marks appear, about 4-5 minutes. Then grill on indirect heat for 12-15 minutes, turning and moving as necessary to avoid flare-ups. Serve chicken with additional sauce for dipping or simply pour over grilled pieces.