I suppose ya'll think I don't BBQ anything but Chicken, well that ain't true. I do other things, but then I figured I better pass along this recipe before my Dear Sweet Italian Fairy Godmother starts in on me for not passing along all her good impartations or incantations, whatever. One nice summer afternoon while I was goofin' off grillin' a few dogs and buns an' sippin' a Bud or two, she jumped me about doin' junk food. Well, no friends or neighbors, or even ex-husbands/wives, or third cousins twice removed was droppin' by, so I wasn't fiixin' anything special. However, she informed me that when I do anything at all it should always be special. "Yes, Dear Sweet Italian Fairy Godmother." That was sorta' soberin' since I thought (to myself, that is) that whatever I did was special. Well anyway, I guess she's right in a way, After all, when you're good , you're good, so stick with 'top dog' while ya' are 'top dog'. An' so instead of 'dogs 'n suds' an other passive pacifiers, we're havin' some special chicken, like what you ain't never had before. In fact it is so special, I ain't even gave it a good name other than more BBQ'd Chicken. So, ya'll try it and maybe you can give me a name for it.
This here ought to feed 6 or 8 hungry partiers, whoever:
2 - 3 pound chickens quartered, or if you like the leg and thigh quarters, get 8 nice sized pieces.
An', here is the sauce you are going to slather it with:
¼ cup Olive Oil with 1 teaspoon of Sesame Oil in it (just a little flavor enhancer)
1 teaspn Coriander, ground
1 teaspn cinnamon, ground
2 teaspn cumin, ground
½ teaspn turmeric, ground
½ teaspn paprika,
½ teaspn Cayenne pepper flakes,
1 tablspn grated fresh ginger,
½ teaspn Sea Salt,
2 tablspn RealLemon juice.
An' here is how to do what you gotta' do to do it:
Rinse the chicken pieces in cold water and let set on your cutting board while you do this. In a saucepan heat the oil, but don't let it get so hot that it smokes. Stir in the Coriander, cinnamon, cumin, turmeric, paprika, and cayenne flakes. Heat a minute or two until the spices are aromatic, then add the ginger, salt, and lemon juice. Let cool. Get a re-sealable plastic bag and place the chicken pieces in it and pour in the prepared marinade. Make sure all the chicken pieces are coated and place in fridge overnight. Next day grill the chicken over medium high coals, turning frequently and basting with any left over marinade or Bud. 30 to 40 minutes of grilling should do it.
An' If Ya'll Like It So Well, An' Want To Name It
Then Jes Keep Them Cards n' Letters Comin' In, Ya'heah!
Comment: I'm very lucky, Leo. My darling husband does ALL the cooking in my house. I do 90% of the shopping and ALL the clean-up and believe me, I've got the better part of that deal! So I'll be passing on his recipes to you because frankly I just hate to cook. First you earn the $$, go to the store, haul all the foods down off shelves and ram it into shopping carts, pull it all out and put on the conveyor belt, put it all back into the cart, wheel it to the parking long, haul from the cart and put it all into the car, drive home, pull it all out of the car, haul it inside, unpack, put on shelves, pull off shelves, prepare, cook, serve and BAM! The whole thing's gone in 10 minutes. WHO CAN DO THAT?? Well, thank the Force that people like YOU do, and so does my husband. Thinks it's creative and relaxing. He even makes it all look beautiful on the plate. Hey---when I married that man, I backed my ass into butter! Happy Trails, Leo! lc
