posted
Chicken on the grill (works for taters too).
The basics: Olive oil, lemon juice (juice from real lemons), garlic and whatever spices/herbs you want!
The way it usually works. Fire up the coals. Clean the taters, fork'm (poke holes). Put them on the grill and start painting them with the oil/juice/spice mix. Once they're starting to cook you add the chicken. Paint'm with the mix. It's best to cook with a beer in hand 'cause the olive oil tends to flair. Check'm, paint'm. turn'm, paint'm. Keep painting the oil/juice/spice mix onto the taters and chicken.
When done, you have melt away tender chicken and whole taters that need no help. Perfect the way they are; no butter, no cream ... perfect.
Corn? Soak them in the sink with the husk, salt heavily and steam them in the husk on the grill.
Garlic bread? Good Italian or French bread with raw galic, hot peppers and olive oil. Only toast one side.
Desert? Apples ...
* * * * Currently listening to: Vince Guaraldi Trio -- A Charlie Brown Christmas. Adult and contemporary but evocative of youth and innocence, a must own CD. Plants: 191 | From: S/W Michigan | Registered: Jun 2005
| Seeded: 64.136.26.235
posted
Cut up. You can do a whole chicken but it takes longer then the potatoes so you'd need to start the chicken first. The skin, because of the oil, ends up being very crisp kind of bacon like so there isn't much fat left. You start with thawed raw chicky meat.
* * * * Currently listening to: Vince Guaraldi Trio -- A Charlie Brown Christmas. Adult and contemporary but evocative of youth and innocence, a must own CD. Plants: 191 | From: S/W Michigan | Registered: Jun 2005
| Seeded: 64.136.26.235
posted
Check this out...last time I grilled a whole marinated chicken, I used the leftovers for chicken salad. MAN! almost better than the chicken itself was. I vary my marinade all the time, but you can't beat combinations of italian dressing, soy sauce, maybe beer and/or orange juice, garlic...I love to experiment. I may try LMT's recipe tonight, though. I can just imagine how tender that lemon juice would make the chicken, and without having to soak in marinade ahead of time.
Plants: 2290 | From: norman, ok | Registered: Apr 2005
| Seeded: 72.16.97.202
quote:Originally posted by peppereater: Check this out...last time I grilled a whole marinated chicken, I used the leftovers for chicken salad. MAN! almost better than the chicken itself was. I vary my marinade all the time, but you can't beat combinations of italian dressing, soy sauce, maybe beer and/or orange juice, garlic...I love to experiment. I may try LMT's recipe tonight, though. I can just imagine how tender that lemon juice would make the chicken, and without having to soak in marinade ahead of time.
Citrus; lemon, lime, orange ... is a meat tenderizer. I just prefer lemon. A good italian dressing would work, I just think fresh and natural is the way to go. No MSG for me please.
* * * * Currently listening to: Vince Guaraldi Trio -- A Charlie Brown Christmas. Adult and contemporary but evocative of youth and innocence, a must own CD. Plants: 191 | From: S/W Michigan | Registered: Jun 2005
| Seeded: 64.136.26.235
login | 
| 
| 
Printer-friendly view of this garden