Friday, May 04, 2007

Juicy Crispy Chicken Breasts

Now, I made this last year and it was very, very yummy. I have since done it with Chicken Thighs and BBQ sauce on numerous occasions with even better results. Indirect heat is a very interesting way to grill things; especially when you're someone used to cooking with high heat all the time.

Now when you try it, try it with the corriander marinade. I'm not sure if any of ya'll like middle eastern flavors, but that was dang good.

"Spice-rubbed. In step 1, sprinkle your favorite spice rub all over the chicken while you're letting it come to room temperature. We like the Indian flavors of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne."

There are two other ways to do it, which I haven't tried (unless you count doing it with BBQ sauce) that are good too. You'll see.

Anyway, Sunset is a great magazine with tons of fun stuff to cook.

Somebody try it and let me know which one you liked best. (Tony, since you're now the bar-b-queing fool....I expect you to try it.)

1 comment:

Kimberly said...

Ok, when they say to have a spray bottle handy and moniter flmes, they mean it.