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Old 03-25-2012, 02:43 PM   #1
Senior Cook
Join Date: May 2011
Location: Kingsville texas, south of c.c.
Posts: 108
Marinated Grilled Chicken

We eat much chicken. Poor retired teachers you know. Well I bought a free range one, we prefer those to the sticky chickies in the grocery store.

I looked online at some suggestions and recipes and I did not like what I saw. Most people make this more complicated than it needs to be and also to their detriment, they don't take notes. Damn, folks if you find a really good suggestion write it down!

My methods may not appeal to some folks, but if you are busy and poor they might. I take the chicken, wash, stick in a huge baggy, fill with marinade[ in this case, lawrys hawaiian and some sesame oil, the fresh rosemary, lemon basil, italian parsley from my garden] all sits till it is mellow[?]. I get the grill hot outside [today it is in the 90s and humid, cooking indoors is not a option].
In a pan, slice potato, lay marinated chicken on top, breast down by the way[juicier breast that way], lay 1015 sweet onion rings on top,the broth from boiling the giblets maybe 1/2 cup, then cover loosely with foil. I fire up both burners at first and later I shut down the one under the chicken. A last note, if your chicken is already at room temperature it will cook surprisingly fast, dry chickens are dog food. Also I noticed some folks wanted an exact cooking time, ain't gonna happen GI, this is the real world.


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Old 03-26-2012, 05:28 PM   #2
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This sounds really good! Thanks, Pmeheran!

She who dies with the most toys, wins.
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Old 03-31-2012, 11:24 AM   #3
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Join Date: Jan 2012
Location: Both in Italy and Spain
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Good afternoon,

While my younger daughter and I went over to the hairdresser early this morning, we thumbed through a local Italian Hello Magazine ... In the back are recipes, and there was a stunner CHICKEN BREASTS STUFFED WITH OLIVES WITH A LITTLE TINY RED PEPPER ... done in white wine ... and lemon ... with parsely ... herbed breadcrumbs and it looked lovely ... Thought I would pass on as I am going to perfect what I could remember into a lunch next week.

Kind regards.
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