Monday, March 8, 2010
Can it be? Did it really happen? Did I seriously use the grill last night?
YES! For the first time and even better, on our newly built deck!
I love the first time I turn on the grill each year. The first time meat hits the grate. The way it smells, the way it sounds....
I chose to make chicken for the inaugural first grill. I suppose it's no surprise, as I LOVE chicken! I decided to do bone-in pieces; breast, thigh and leg. I loosely followed the advice of Steven Raichlen in his How to Grill mixed with a recipe from Daisy Martinez in her new book Daisy Morning, Noon and Night. Below is the recipe adapted from these superstars!
Enjoy! We did!!!!
10 chicken pieces, skinless, bone in
2 T kosher salt
1 T fresh ground pepper
2 T mexican oregano
2 cup cider vinegar
1/2 cup orange juice
1 cup cider vinegar
2 T canola oil
2 T barbecue sauce (homemade or commercial)
1/4 cup pickled jalapeno slices and juice
1/4-1/2 cup more barbecue sauce to finish
Mix the salt, pepper and oregano and rub on the chicken. Place the pieces in a large bowl and add the vinegar and orange juice. Marinate on the counter for 1 hour, or in the refrigerator for 4-12 hours.
Start a grill and heat to medium. If the chicken was in the refrigerator, take it out 30-60 minutes prior to grilling.
Prepare the mop by mixing the vinegar through the pickled jalapenos. Place the chicken, meat side down, on the grill, mopping the bone side. Cook for 10-12 minutes, mopping every 5. Turn over the pieces and mop again. Cook for 8 more minutes or until the thigh registers 160.
Brush the bone side with remaining barbecue sauce, turn, and cook for two minutes. Do the same with the meat side, turning once again for 2 more minutes, or until the thigh registers 165. Remove the thigh and leg and place the thermometer in the breast until it reaches 165. Depending on how large it is, you may want to turn off the burner directly under the meat, finishing it on indirect-high heat.
Serve with sauce, slaw and some grilled garlic bread. Enjoy!