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Old 11-08-2005, 12:46 PM   #11
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I wouldn't think so with orange juice. It is pretty sweet already.
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Old 11-08-2005, 01:58 PM   #12
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Constance, the recipe already has honey, so I think you're good. If anything, you might have to find something to add to give it a little sour tang. :-)
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Old 11-08-2005, 05:50 PM   #13
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The fact that lemon is more zinged than orange anyway should mean it'l be ok.
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Old 11-08-2005, 05:51 PM   #14
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OK...I'm going to give this a try. I kind of like things on the sweet side anyway. What do you think about adding a few crushed red pepper flakes? Or a bit of hot sauce?
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Old 11-08-2005, 06:14 PM   #15
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This sounds tasty! I'm all for lemony chicken anytime. Thanks for posting.

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Old 11-08-2005, 07:00 PM   #16
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Quote:
Originally Posted by Constance
OK...I'm going to give this a try. I kind of like things on the sweet side anyway. What do you think about adding a few crushed red pepper flakes? Or a bit of hot sauce?
Constance, I thought of doing the same thing, but for once, I would really enjoy making a recipe exactly as it states at least the first time . That is my weakness, adding to an already proven winner. I didn't add a thing to my marinade. The only thing I did do, was I doubled it. I had mucho chicken that I bought this morning and thought half I could always freeze for later use, which I've done. The other half, is in a zipper bag in the frig getting ready to get blasted on the grill tonight.

Here's what I want to say about the marinade as I tasted it before tossing the chicken in the bag: it is wonderful all alone and all I can say is, there isn't a way this wouldn't do justice to such a versatile favorite meat, that being chicken. XX < those are fingers crossed
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Old 11-09-2005, 05:51 AM   #17
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Constance's post about using orange juice made me think...What if someone tried this will lime-aid concentrate? I think I'd leave out the thyme and mustard in that case and perhaps add some sweet chilli (Thai style) sauce instead of the mustard.
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Old 11-09-2005, 10:05 AM   #18
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2 thumbs up, 1 down

Had this last night. I loved it. I'll enjoy it next time again when I take it out of the freezer and do the other half. I will say that if I'd have not known that it contained lemon of any sort, I'd have not detected lemon. I point blank asked my husband if he tasted the lemon in there, and he said, "No, all I can taste is the barbeque sauce." I told him there wasn't any barbeque sauce on there. So, as good as the dish was, I would add some zest and pure lemon juice to the marinade. Also, the idea of doubling the recipe was good but, I didn't need to double the oil. < I'd forgotten that chicken has enough in the skin. Oh well. Still,
very tender though, very gooey, which we both loved, our fingers were coated
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Old 11-17-2005, 10:49 AM   #19
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I tried the recipe and I browned the wings too much. The flavor was all lost and cooked out of them. (My fault for too hot a fire and not having a cool place for them.)
My buddy said (as we watched a football game) that they were just fine and took some home with him.
Me, I didn't taste the lemon at all. I think that if you marrinate them you do not have to baste them as they cook, I think that is where my problem came into play.
Next time, (on the grill), l I am going to try just plain wings, placed in a basket for easier turning, and cook them over wood of some kind, (whatever BBQ wood is available around here). That is the way they do it at a Brazillian restaurant in Miami, near Aventura. I went back in the kitchen to see. They add the spices after they are done and the hot wings just soak them up. That is when I am going to add (sprinkle) whatever and the lemon juice.
I think it was the honey that did me in. You have to be very careful with honey on anything on the grill.
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Old 11-20-2005, 11:10 PM   #20
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I'm sufferin with a bad back so wanted dinner tonight to be easy. Remembering I still had the other half of the wings in the freezer, I took them out, made a pilaf, mixed vegs, sliced some back yard tomatoes, buttered bread and had a terrific dinner. This time, the flavor was the same, didn't baste, no need to, and cooked them at a lower temp. As the person before my post stated, we still didn't taste the lemon flavor.
I will add my thoughts too, that I like the idea of limeade, but, wonder about the strength of lime. I have marinated chicken in lime and lemon (fresh) before trying to emulate El Pollo Loco, and it's been wayyyyy too over powering. The lime took over big time. Just my fyi.
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