Wednesday, July 27, 2011


As long as we're in the middle of summer, i would like to get some of my favorite grilling & sides out there. Might as well start with chicken. I know, everybody already has a favorite chicken recipe, but for those who prefer their chicken tasty & juicy, and can't seem to get it that way, let's start with a marinade.

The following works for all sorts of chicken, including boneless skinless breast, wings, thighs, and my favorite, the whole chicken. You'll need...

8-10 chicken thighs (I love thighs, don't be afraid of dark meat. To make cooking easier & avoid grill flares and raging infernos. I take the skin off before marinating, but leave the bone in)
 or 4-6 boneless, skinless breast breast
 or  about 2 dozen whole wings
 or  1 whole chicken 6-8 pounds
1 gallon freezer bag or bowl/container big enough for whole chicken
1 beer, maybe 2
2-3 fresh jalapenos
1 tsp salt
1 tbsp black pepper
1 tbsp crushed red pepper flake
1 tbsp garlic powder
1 tbsp sugar
Handful of fresh chopped cilantro
2-3 heaping tablespoons of pimenta moida (omit salt) or other crushed red pepper in vinegar instead of jalapenos or a small can, about 3 oz. of pickled jalapenos, diced or sliced

In the freezer bag, or bowl, mix all the ingredients except chicken, shaking or whisking well.

If going for the whole chicken, (Don't be Scared) use kitchen shears or knife to cut backbone out of chicken. Just run knife or shears down either side of bone, save bone in freezer for stock at a later time.

For wings, remove tips if necessary, but DO NOT separate flats and drumsticks, makes grilling easier.

Add the chicken & let marinade overnight if possible. At least 3-4 hours.

**** If you are using barbecue sauce, either jar or homemade (recipe to follow), do not add sauce until the last 15-20 minutes of cooking for chicken on the bone, 1/2 hour for whole chicken, or after first flip for skinless*****

All grills are different, even more so than ovens, times & temp settings may  need to be adjusted.

Fire up the grill on high to pre-heat. For boneless skinless breast, leave on high, drop cover, grill each side 10 minutes.

Thighs on bone & wings - after putting chicken on the grill, turn heat down to medium low, cook skin side up, if on thighs, for at least 20 -25 minutes per side.

Boneless thighs leave on med high to high, for about 12 minutes per side.

Whole chicken, turn grill down to low, or depending on grill, turn the burner under the chicken off after 20 minutes, other burners on medium, cook skin side up for 45 minutes to 1 hour. Flip & cook skin side down for 20 minutes to 1/2 hour (how crispy do you like your skin?) Flip again.

Always let meat rest for at least 10 minutes so juices don't come running out, & it will be juicy!


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