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If you have your food shopping act together life is so much easier meaning–if the fridge is full, get up in the morning, throw the meat in a marinade and forget about dinner until its time to cook. This am–put 2 3lb chix (backbones removed by cutting up both sides of it with kitchen shears) into marinade, each in their own ziploc with the juice and zest of of 2 lemons, several fresh thyme stems or tarragon or rosemary, lots of cracked black pepper and EVOO. Refrigerate for the day. Prepare the grill for indirect heat (coals or heat source on one side–chix will cook on the other side). First, generously salt and pepper the birds. Put on the grill skin side up. Cover (open vents) and cook 20-25 minutes. Don’t have to turn for the next 20-30 minutes but you can–and get it a little closer to the coals at the end to crisp up but not burn. Total cook time about an hour. Or–cook the whole thing in the oven at 400 degrees, skin side up 40-50 minutes. Either way -let the meat rest a few minutes before taking a sharp cleaver and hacking the whole thing into a pile of grabable pieces.

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  • Liz Larkin September 26, 2009 at 11:19 am

    Looks great (and easy)! i'm going to try this one. guess i'd better learn how to light the grill tho. twitter name for gay ice cream: @biggayicecreamhe's at the Vendy's today in flushing meadow park i think.

  • LUCINDA SCALA QUINN September 26, 2009 at 12:12 pm

    If you have a weber: put coals in chimney starter, light and burn to gray our on bottom grate and gather onto one side of the grill. Top with grill grate. Cook chicken on the side w/out coals. If no chimney starter then, pile coals on one side, light and let get burn til grayish. If gas grill: light heating element one one side–close and preheat to get the whole thing hot then grill over unlit side.And Liz–thanks for the icecream. Didn't get any twitter feedback! Good luck.

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