Grilled Chicken with White BBQ Sauce Recipe

Ingredients

• ½ cup MCT oil
• ½ cup coconut vinegar or apple cider vinegar
• ¼ cup chopped fresh thyme, or 2 teaspoons dried thyme leaves
• 3 tablespoons chopped onions
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 teaspoon fine sea salt
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 pound chicken legs
• ½ cup White BBQ Sauce, for serving

1. Place the ingredients for the marinade in an 8-inch square glass casserole dish and mix well. Place the chicken in the dish and turn to coat well in the marinade. Cover and place in the refrigerator to marinate for at least an hour or overnight.
2. When you’re ready to grill the chicken, preheat a grill to high heat. Remove the chicken from the marinade and allow it to come to room temperature while the grill is heating up; discard the marinade.
3. If using a charcoal grill, after the briquettes are heated, move them to one side of the grill so you have both direct and indirect heat. Grease the grate so the chicken doesn’t stick. Grill the chicken over direct heat until golden brown all over, about 2 minutes per side. Move the chicken to the part of the grill that doesn’t have direct heat below it. If using a gas grill, reduce the heat to low. Cook the chicken for an additional 15 minutes, or until the juices run clear and the internal temperature reaches 165°F.
4. Remove from the heat and serve with the BBQ sauce.