There are just some things that remind us of home and for me it is roasted chicken on Sundays. It's a running joke in our family ("Oh it's Sunday, Dad must be making chicken for dinner") but in all honesty making chicken on Sunday is great as then you may have some leftovers for the rest of the week.

This go-to marinade makes the most moist (say that 10x fast) and flavorful chicken. What's great is you can make the marinade early in the day then just let it sit for as long as you need (even overnight if you wanted).

PRO TIPS:

• Invest in good spices! I can not say this enough, but investing in spices makes all the difference. My favorite are from Burlap & Barrel (not to mention their higher mission of supporting smallholder farms and redefining sustainability).

• The recipe calls for pieces of chicken, but you can use this marinade on a whole chicken just the same (just rotate the chicken throughout the marinade process to ensure equal distribution).

• When we grill the chicken we do the 'beer can' method by standing the chicken on a beer can in the grill to help cook the chicken evenly from the inside out. If you have some extra lemon laying around, instead of making lemonade out of them, put them in the chicken to help evoke more flavor.

• Keep your grill low and slow as this chicken will take up all the time to get a crunchy crust and moist meat.

RECIPE:                                                                               

Serving Size: 10 to 12 servings

• 1 cup vegetable oil
  
• 3/4 cup distilled white vinegar
• 3 large garlic cloves, minced
• 1/3 cup dried oregano
• 3 Tbsp sweet paprika
• 3 Tbsp chili powder
• 1 Tbsp curry powder
• 1 Tbsp thyme leaves
• Salt + pepper
• 1 can light beer
• 1/2 lemon, sliced
• Whole chicken (or chicken in parts)

1. In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry, thyme and a couple tablespoons of salt. Arrange your chicken in a bowl or shallow dish and pour the marinade over the chicken, rubbing it all over the birds. Cover and refrigerate at least 6 hours or overnight.
2. Preheat your grill to medium-low with only the outside burners on and the inside burners off.
3. Remove the chicken from the marinade and set the marinade aside (do not throw away).
4. Pour out at least a quarter of the beer and place the chicken on top of the open side of the beer. Transfer the chicken to the center of the grill and close the lid.
5. The chicken will take approximately 1 hour on the grill (depending on your chicken size and grill heat) but I would temp your chicken at that hour to see if it is at 160 (the chicken will continue cooking off the grill, your desired final temp should be 165).
6. Remove from the grill and let rest at least 10 minutes before carving.
7. Serve with a chimichurri to spice things up!