This is a tasty recipie that takes no time at all, other than letting the marinade do it's thing for 6 hours. as usual, I hit it with a little more chilli than the recipie requires. I used an entire chicken that was cut into pieces, remember, the thighs and wings cook faster. Using indirect medium heat for about a half an hour then a quick sear for carmelization does it. Years ago I always cooked chicken withtoo much heat and constantly fiddled with it until it was either burnt or the skin was vaporized completely! The beauty of my Weber grill is the unbelievable contraol I have over the temperature. I can literally dial in the exact temperature required for each recipie.
Posts
No comments:
Post a Comment