I don't mean "chillin'" in the cool way -- I mean, it's a bit cool outside. I have to say I always love the grill! I think bone-in grilled chicken is my most favorite! We had friends over this weekend and Greg was the grill master! Try this -- you won't be disappointed! There are four things you need . . .no, five!
- a grill
- bone-in, skin on chicken breast
- Dale's marinade
- chicken meat thermometer
- somebody to do the grillin'
Now before you panic about the chicken skin . . . it's only there to help keep the chicken moist! You don't have to eat it -- unless you're from Arkansas! (Isn't that right, Ed!) The thermometer can be a meat thermometer, just make sure you see 170 (165 degrees is minimum and 180 is maximum for chicken).
Here's the deal:
Marinate your chicken in enough Dale's to cover the chicken. Go for at least 24 hours . . .or more! If you're a little skeptical, do your normal 2-3 hours, but longer is better! Remember my mom's saying, "More is More!" - Stick the thermometer in the thickest part of the largest breast, not touching a bone
- Preheat your grill
- Find somebody to do the cooking, since it's a bit chilly outside
- Cook it to perfection (170-175).
- Let it rest before you skin the thing and dig in!
Remember to cook more than you'll need . . .these are perfect for leftovers; stuffed in a quesadilla, over some pasta, along side rice, or tossed on some salad!
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