Another vote for Lana's Herbed Marinated Chicken--even without the ^%$@*! grill.

M

marilynfl

Moderator
So last night was the 48-hour marinade mark and I was ready with organic thighs a'marinating and "SPECIAL, BOUGHT JUST FOR THIS" mini-grill with "coals that are ready in 10 minutes!"

LIAR, LIAR, BRIQUETE NOT ON FIRE!!!!!!!!!!!!

There they were...all black and cold and NOT READY, NOT LIT, NOT EVEN CLOSE! Just a bunch of cold briquetes sitting on charred pieces of paper, mocking me while I stood there with two poached thighs (the ones on the plate, not the ones I was standing on.)

I had already started two of the thighs in the cast iron skillet in the kitchen because I LOVE that Genius Recipe no-brainer method, but after poaching the other two thighs meant to be GRILLED, I finished those off in the cast iron as well.

I was a tad apprehensive about the amount of vinegar, but it's fine. The skin was crispy (as this method ensures) and the chicken was moist and flavorful. Served on top of grits with a dollop of crème fraiche and a small avocado/San Marzano tomato/hearts of palm/romaine salad.

I'll be making more this weekend to use up the fresh herbs.

Thanks, Lana!

http://thecreeksidecook.com/herb-grilled-chicken-thighs/#axzz3V27iwOry

 
I spatchcocked a chicken today, put it in the marinade for Monday's dinner

Can't wait to see how it works. I will caramelize lemon halves while the chicken is on the grill.

 
Making this for one of our dinners this week!

Looking forward to it, after your recommendation, although I will leave the garlic out smileys/wink.gif

 
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