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Chillin' While We're Grillin'


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!
  1. a grill
  2. bone-in, skin on chicken breast
  3. Dale's marinade
  4. chicken meat thermometer
  5. 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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