INSTRUCTIONS:

1. In a bowl, mix Sequeirinha Extra Virgin Olive Oil, red wine vinegar, lemon juice, mashed black garlic, minced garlic, Peri Peri spice blend, paprika, oregano, salt, and pepper. Whisk until well combined.
2. Rub the marinade generously over the chicken using the 12″ BBQ brush mop for even coverage.
3. Cover and refrigerate for at least 2 hours, preferably overnight.
4. Preheat your Europa Table Culinary Club branded square grill pan over medium-high heat.
5. Place chicken skin-side down and grill for 6 – 8 minutes. Flip and continue grilling for 15 – 20 minutes, basting occasionally with leftover marinade using the BBQ mop. Ensure the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes.