Chef Jenn Magrey
Beaver Brook Farm Boneless Chicken
1 Beaver Brook Farm whole Boneless Chicken (or 6 pieces of any favorite boneless chicken pieces pounded thinly)
1 tablespoon Aleppo Chili Powder
(any chili powder works well)
1 tablespoon Smoked Paprika
1 teaspoon Hot Paprika
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
Juice of 2 limes
Mix everything in a large bowl and rub the chicken well. Allow to sit in fridge for 1 hour.
For whole chicken: Heat grill to low and place skin side down and close lid. Let grill for 10 minutes watching as not to flare up.
Flip and grill on the second side for 10 minutes with lid closed. Keep flipping and checking until chicken is done. 170-175 degrees when checked with thermometer.
Boneless pieces such as thighs and breasts, heat grill to medium and cook each side for 5 minutes and flip. Do the same ever 5 minutes until done. 170-175 degrees internal Temp.
Let rest for 5 minutes and eat! Enjoy!!
26 Meeting House Lane
Madison, CT, 06443
Phone Number
Every Friday, 3:00 - 6:00, May to Thanksgiving
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Recipes
We are delighted to continue hosting cooking demonstrations at the market this season! Chef Jenn Magrey will be creating recipes made almost entirely from ingredients found at the farmers' market, and will demonstrate the techniques that bring out the best of your market finds. Recipes will collected here for you to replicate at home!