Lunch on the Grill
Posted
Mon, 06/28/04
Wilbert and I had a late lunch/dinner today, which included barbequed chicken thighs and drumsticks, and a grilled potato side cooked entirely in foil. We'd planned to have the cookout yesterday, but Wilbert worked long hours the night before and begged off.
I started marinating the chicken in a mix of teriyaki sauce, minced garlic and a dash of soy sauce Saturday night. The meat was well-soaked. During the grilling process, a nice teriyaki crust formed on the chicken making the skin almost a shiny black. Sounds awful I know, but it was actually divine with wonderful flavor and texture. Wilbert had me write down the marinating process. He wants to repeat of our lunch several times during the summer months:
Teriyaki Marinade for Grilled Chicken
1 pkg. each chicken thighs & drumsticks, skins on
Combine the meat and the seasonings and toss well; for a normal marinade a few hours would do, or overnight. However, in the case of our meal today the chicken stewed in the refrigerator in a gallon-slider-storage bag for just over two days.
During the marinade, I also moved the bag around, allowing the juices to cover the meat evenly. One can also decrease or increase the amount of teriyaki sauce in the marinade, according to taste.
All that's left is the grilling – we use charcoal in our outdoor barbeque. The entire batch of chicken was cooked in just under one hour.
As a side, I prepared a recipe gleaned from my mother's cousin Jackie, who resides in Niagara-on-the-Lake, Ontario. The dish is so easy, with the best of results.
Grilled Potatoes Labrecque
Spread out a large sheet of aluminum foil on a flat surface; arrange the potato slices down the middle lengthwise. Add butter pats, and salt and black pepper to taste. When adding the onion slices on top, pull apart so that the slices fall into thin rings (just as in onion rings). Pull the aluminum foil up lengthwise so that all of the ingredients are settled into the middle; press edges of foil together and roll under a few times to get a good seal. Fold up both ends the same way, and poke a few holes in the top of the foil "package" to allow for ventilation.
Place foil "package" on an outdoor barbeque grill already prepared with hot coals; allow to cook for thirty to forty minutes, or until the potatoes are tender. When grilling, make sure the ventilation holes are face-up along with the top seal. The potatoes can be cooked simultaneously with other items on the grill, such as chicken, fish, hamburgers or steaks.
Oven-Baked Alternative: Place foil "package" on a deep baking tray or casserole dish to prevent spillage. Bake for about thirty to forty minutes, or until the potatoes are tender. Allow to cool briefly before opening foil; the escaping steam will be very hot.
Suggestion: Serve with Grilled Paprika Chicken. Recipe Source: Jackie Labrecque-Daigle.
The potatoes cook fairly quickly, anywhere from twenty minutes to a half-hour. To eat, simply place the foil package on a plate or in a large bowl, open the top seal and spoon out individual portions.
Tags: Dips, Dressings & Sauces;
Grilling;
Potatoes; Poultry
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