Hot summer days and the grill go hand and hand, IMO. And being it is grilling season I thought I would try a new recipe for chicken.
Changing a few things with the original recipe, that I found on the TOH, I thought I would give it a try even though I am not a fan of chicken. Let me tell you, this makes the best grilled chicken I have ever had. I have also made this recipe using two leg quarters (2 legs and 2 thighs) and cut the recipe in HALF. MMmmmmm
Changing a few things with the original recipe, that I found on the TOH, I thought I would give it a try even though I am not a fan of chicken. Let me tell you, this makes the best grilled chicken I have ever had. I have also made this recipe using two leg quarters (2 legs and 2 thighs) and cut the recipe in HALF. MMmmmmm
Tropical grilled chicken
1/2 cup soy sauce
1/3 cup canola oil
1/4 cup water
2 TBL. dried minced onion
1 TBL sugar
1 tsp dried minced garlic
1 tsp ground ginger
1/2 tsp salt
1/4 tsp. black pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered
In a small bowl, combine first 9 ingredients. Pour marinade into a large resealable plastic bag reserving some for basting. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.
Prepare grill for indirect heat. Place on grill skin side up over indirect medium heat, lid closed, 45-60 minutes or until a thermometer reads 170°-175°, turning frequently.
Baste the chicken the last 20 minutes or so. I didn't do this but can see it really giving the chicken an extra burst of flavor.
Yield: 8 servings.
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