OK, so haven’t we’ve
all done it?: Set the grilled chicken on fire?
Here’s a great recipe using local poultry, herbs, and wine, plus an
important tip about how to not burn your beautiful chicken.
This recipe can be
wonderfully prepared using a Browder’s Bird and Coffee Pot Cellar’s Sauvignon
Blanc.
Makes 4 servings
½ cup white wine
2 tablespoons Extra virgin olive oil
2 cloves Garlic, minced
2 tablespoons flat leaf Parsley, minced
2 tablespoons other herbs such as Rosemary,
Thyme, Sage, minced
1 broiler/fryer chicken, quartered
Sea Salt and Ground pepper to taste
Combine all of the ingredients in a large
bowl, toss chicken and marinate in the refrigerator for 4 to 8 hours.
Prepare your grill to a medium heat;
charcoal should be leveled, low from the grilling surface, and completely
greyed-or ‘ashed” over. If you have a
thermostat a good grill temp is about 300°F.
Place your chicken parts on the grill skin
side up. Close the grill – don’t touch
the chicken, don’t move it, shake it, or rearrange it: you wont have to if you
have a medium-temp fire. You are going
to cook your chicken most of the way skin side up.
Take a look after 20 minutes, and check the
fire. If you are using coals make sure you don’t have to add any. The chicken will show browning on the
edges. Close the lid and give it 10 more
minutes.
Time to flip the chicken. At this point the majority of the fats will
have cooked down <this is what causes our grill fires and ‘blackened’
chicken> Go ahead and turn it, close the lid, and crisp the skin.
After 15 minutes with the skin down you
should be close to done. You want to
check a meaty section for an internal temp of 165°F. You will have moist chicken with a nice crispy
skin.
Serve with seasonal vegetables – of course!
Find me on Facebook: Lara McNeil on Nutrition and Food
No comments:
Post a Comment