This is a Public Service Announcement for all of you who stick with legs and thighs, that the white meat need not be flavorless. You know who you are.
It was marinated, but not technically “long enough” (30 minutes). I know I squirted lemon juice in the bag as an afterthought. The rest was (I think) some local-brand creamy Italian dressing and spiced mayo kinda stuff, with McCormick’s Grill Mates Montreal Chicken seasoning.
A few of us stared at the chicken until we collectively decided they were done, and it was delicious. Cooked indirect. flipped once.
I didn’t use this grate, it’s only on there for a test-fitting. It’s the Killa Grills “SnS” grate for flat top 26ers,
http://killagrilla.com/item/kg-dr-cook-grate FYI, it’s 1/4” smaller than Weber’s original but still works OK. That’s a home-made “bigger better” charcoal holder.
Probably didn’t need it all, but dumped a full load of lit on top of a bed of unlit.
With grilled brocolli
[Edit] The color on the meat is from dry chips of alder? placed on the cook grate at the beginning. It was just the right touch!
Topic: PSA: Herbed chicken breast, a success story (Read 1030 times)