My take on Lana's Grilled Chicken....

S

sallybr

Well-known member
we had it for dinner tonight, and we loved the flavor.. the herbs ad vinegar were amazing.

Now, for my personal taste, nothing beats a slow, long roasting followed by high heat, grilling ok, hot oven ok too.

So, to give the texture I really enjoy, I will adapt the basic recipe to my favorite method of cooking - I will marinate it for 24 hours, then bake it at 300 F for 45 minutes to 1 hour, covered in foil - remove the foil, turn the pieces chicken skin up, remove excess marinade, and roast at high heat until crisp

I think this will be one awesome, perfect chicken

I just don't care for the texture of the meat when it is cooked for the most part on high heat - maybe I am part of a minoirty, but I love the meat falling off the bone. I thought that maybe the 20 minutes simmering would do it, but not really

now, the flavors of the herbs and cider vinegar... WOW!!!!! Triple WOW!

 
Sally, I've been cooking the thighs on low heat in a cast iron skillet on

top of the stove, skin-side down. DON'T TOUCH for at least 20 minutes. Then flip and cook the other side for 10 minutes, then let rest for 5 minutes. This timing works for smallish, organic thighs. Not sure what mutant-sized generic chicken thighs would run as far as timing.

Start out adding a mere TBL of olive oil to the already hot pan and lay the pieces in. Don't crowd and don't touch. The top skin actually CRACKS when you bite into it. So good...and the fat has been rendered out so the drippings are wonderful. The hardest part is fighting the urge to flip the chicken early. I think I'm going to get that put on a T-shirt: "FIGHT THE URGE TO FLIP THE CHICKEN EARLY!" It has a nice ring to it, doesn't it.

 
Not necessary, but herb recipe recommends grilling...I just can't manage that.

I know I'm missing a "grilled" aspect of this, but have been happy with these results.

 
Try the recipe grilled, as written, you are missing the wonderful smoked, crispyness of the whole

idea behind the recipe.

 
I tried it exactly as written....

loved the crispy skin, but I prefer the meat a bit more tender

I will adapt but use the final grilling method as specified in the recipe, just cooking it slow and low in the oven like i normally do before the grilling part

I think it's going to be a winner with us with this small adaptation...

 
Yes, I liked the flavor but the meat was tough--it was cooked twice. . .

Next time I will grill-cook indirectly and use direct heat to crisp up at the end.

 
We always par-cook our chicken before we put it on the grill

which helps it to stay moist yet get cooked fully. I think the poaching time in this recipe was a little long, as ours was also a little dry when I did it exactly to the recipe. (The first time, I put it in the microwave instead of doing it on the stove top.)

 
The stove-top works fine without par-cooking. I noticed a slight difference

between the two I cooked fully in the cast iron skillet and the two I poached in the marinating liquid in PREPARATION TO GRILL LE BUGGERS. Since THAT never happened, I finished up the last two in the pan.

Always check the thighs...the first time I only cooked it 15 minutes then 10 minutes and it wasn't done. Now I do 20 minutes skin-side down and 10 flipped over. Meat has been over 175 degrees.

I keep forgetting to mention, DRY the chicken pieces. They won't crisp up if the meat is damp from the marinade.

http://food52.com/recipes/35813-canal-house-s-chicken-thighs-with-lemon

 
I grilled directly over a very hot, new, charcoal fire, very briefly. . .

The chicken did crisp up, but tough meat. As I said, I will try again, but NOT use the pre-cook method.

I really liked the flavor of the marinade, and the use of the apple cider vinegar was very good, very appropriate for the flavors.

I saved the cooked marinade/chicken juices. I think this weekend I will try thickening them and using the resulting sauce to dress some pasta and cooked chicken. Should be tasty.

 
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