I grill ALOT. For many reasons. The mess is outside, the house doesn't get hot in the Arizona heat, but mostly it's a flavor thing. It's smoke. Many times I add a few mesquite chips off to the side just to get a little extra smokiness. Like this chicken.
click pics to enlarge
Notice the chips on the side. This particular pollo was basted with homemade BBQ sauce. 1 cup ketsup, couple tablespoons of spicy mustard, quarter cup worsteschire sauce, quarter cup molasses, quarter cup finely diced red onion, couple 3 or 4 tablespoons of basalmic vinegar, a little salt, pepper, garlic powder, red chili flakes, smoked paprika. Sometimes I add lime or lemon zest for some zing, but I ALWAYS stuff the inside of the bird with aromatics. Sliced oranges, lemons, or limes, or sometimes ginger and green onions. I never eat the stuffing, but it sure makes a difference on flavor and moistness. I also always use the lined pan with cookie cooling rack. The molasses gets really dark but it's not burnt char.
Too tender to slice. Add a little salad and wild rice and it's dinner.
Smokey BBQ Chicken
Baby Spinach and Pomegranate Salad
Steamed Wild Rice
2 comments:
STOP IT! "Cruel and unusual punishment!"
Smoked turkey next!
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