What are you grilling right now?
)...
07-18-2009, 11:52 AM
#44
JK Junkie
Join Date: May 2008
Location: Fort Wayne, IN
Posts: 3,539
Likes: 0
Received 0 Likes
on
0 Posts
doojer,
I am looking for a grilling receipe for chicken that is unique. Your celentro chicken looked great. Give me something fairly simple to surprise the wife with.
I am looking for a grilling receipe for chicken that is unique. Your celentro chicken looked great. Give me something fairly simple to surprise the wife with.
07-19-2009, 07:25 AM
#45
JK Jedi
Thread Starter
-just season a couple chicken breasts with a little salt and pepper
-mix together some fresh lime juice, olive oil, cumin, cilantro and honey in a bowl (all you need is a few tablespoons of this)
-coat the chicken in the mixture and leave in the fridge for a couple hours or so
-take the chicken out and throw it on the grill.
But, my favorite BBQ chicken to make is the classic "Cornell" chicken. It's not hard to make, but it requires a lot of attention while cooking to keep the heat right and to baste and keep the chicken from burning. All you do is throw an egg, vegetable oil, cider vinegar, kosher salt, pepper and poultry seasoning into the food processor and puree it until it's smooth and foamy. Then, throw as many half chickens (on the bone) directly over the coals as you want-- cook both sides for a couple minutes and then leave the meaty sides up (bone sides down) and baste with the basting mixture every 3 minutes or so for the rest of the time until the chicken is cooked through (wisk the basting mixture before basting so it stays mixed and foamy). Close the lid when you aren't basting.... there will be flare-ups, so be ready to work with that. By the time the chicken is cooked, the basting mixture will have formed a golden brown layer, almost like a thin batter, that tastes so good you won't believe it (note: this tastes much better over charcoal than on gas... but work with what ya got!). Like I said, this one requires constant attention, but it's worth it. I'll do some this week or next and post up some pics.
Hope that helps!
07-19-2009, 11:21 AM
#46
JK Junkie
Join Date: May 2008
Location: Fort Wayne, IN
Posts: 3,539
Likes: 0
Received 0 Likes
on
0 Posts
Hey-- just saw this now... the honey-lime-cilantro chicken recipe is pretty simple.
-just season a couple chicken breasts with a little salt and pepper
-mix together some fresh lime juice, olive oil, cumin, cilantro and honey in a bowl (all you need is a few tablespoons of this)
-coat the chicken in the mixture and leave in the fridge for a couple hours or so
-take the chicken out and throw it on the grill.
But, my favorite BBQ chicken to make is the classic "Cornell" chicken. It's not hard to make, but it requires a lot of attention while cooking to keep the heat right and to baste and keep the chicken from burning. All you do is throw an egg, vegetable oil, cider vinegar, kosher salt, pepper and poultry seasoning into the food processor and puree it until it's smooth and foamy. Then, throw as many half chickens (on the bone) directly over the coals as you want-- cook both sides for a couple minutes and then leave the meaty sides up (bone sides down) and baste with the basting mixture every 3 minutes or so for the rest of the time until the chicken is cooked through (wisk the basting mixture before basting so it stays mixed and foamy). Close the lid when you aren't basting.... there will be flare-ups, so be ready to work with that. By the time the chicken is cooked, the basting mixture will have formed a golden brown layer, almost like a thin batter, that tastes so good you won't believe it (note: this tastes much better over charcoal than on gas... but work with what ya got!). Like I said, this one requires constant attention, but it's worth it. I'll do some this week or next and post up some pics.
Hope that helps!
-just season a couple chicken breasts with a little salt and pepper
-mix together some fresh lime juice, olive oil, cumin, cilantro and honey in a bowl (all you need is a few tablespoons of this)
-coat the chicken in the mixture and leave in the fridge for a couple hours or so
-take the chicken out and throw it on the grill.
But, my favorite BBQ chicken to make is the classic "Cornell" chicken. It's not hard to make, but it requires a lot of attention while cooking to keep the heat right and to baste and keep the chicken from burning. All you do is throw an egg, vegetable oil, cider vinegar, kosher salt, pepper and poultry seasoning into the food processor and puree it until it's smooth and foamy. Then, throw as many half chickens (on the bone) directly over the coals as you want-- cook both sides for a couple minutes and then leave the meaty sides up (bone sides down) and baste with the basting mixture every 3 minutes or so for the rest of the time until the chicken is cooked through (wisk the basting mixture before basting so it stays mixed and foamy). Close the lid when you aren't basting.... there will be flare-ups, so be ready to work with that. By the time the chicken is cooked, the basting mixture will have formed a golden brown layer, almost like a thin batter, that tastes so good you won't believe it (note: this tastes much better over charcoal than on gas... but work with what ya got!). Like I said, this one requires constant attention, but it's worth it. I'll do some this week or next and post up some pics.
Hope that helps!
07-19-2009, 03:41 PM
#48
JK Jedi
Thread Starter
07-19-2009, 04:01 PM
#49
JK Enthusiast
bacon wrapped jalepenos stuffed with cream cheese, white cheddar, and onion. Also halibut with some crab and shrimp noodle salad on the side.
This has got to be the best thread on the site.
This has got to be the best thread on the site.
