Text 25906, 83 rader
Skriven 2015-04-12 05:50:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 643
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Lemon Chicken
 Categories: Poultry, Bbq, Citrus
      Yield: 5 servings

      1 tb Fine grated fresh lemon
           - zest
    1/2 c  Fresh lemon juice
    1/2 c  Vegetable oil
      1 lg Egg
      1 tb Salt
      1 ts Poultry seasoning
    1/4 ts White pepper
  3 1/2 lb Chicken; in 8 pieces

  MAKE MARINADE: Combine all ingredients except chicken in a
  blender and blend until emulsified.

  PREPARE CHICKEN: Put chicken pieces in a nonreactive bowl
  or dish or a large sealable plastic bag. Add marinade and
  turn chicken once or twice to coat. Marinate, covered and
  chilled, at least 8 hours. Bring chicken to room
  temperature 30 minutes before grilling and discard
  marinade.

  TO COOK CHICKEN USING A CHARCOAL GRILL: Open vents on
  bottom of grill and on lid. Light a large chimney starter
  of charcoal (80 to 100 briquettes). Leaving about one
  quarter of grill free of charcoal, bank lit charcoal
  across rest of grill so that coals are about 3 times
  higher on opposite side.

  When charcoal turns grayish white (about 15 to 20 minutes)
  and you can hold your hand 5 inches above rack for 3 to 4
  seconds, sear chicken on lightly oiled grill rack over
  coals, uncovered, turning occasionally, until browned, 4
  to 8 minutes total. Move chicken to side of grill with no
  coals underneath and cook, covered with lid, turning
  occasionally, until just cooked through, about 12 minutes
  for wings, 18 to 20 minutes for breasts, and 20 to 28
  minutes for dark meat. Transfer chicken as cooked to a
  platter.

  TO COOK CHICKEN USING A GAS GRILL: Preheat all burners on
  high, covered, 10 minutes, then adjust heat to moderately
  high. Sear chicken on lightly oiled grill rack, uncovered,
  turning over once, until well browned, 4 to 8 minutes
  total. Turn off 1 burner (middle burner if there are 3)
  and arrange chicken on rack above shut-off burner. Cook,
  covered with lid and turning over occasionally, until just
  cooked through, about 12 minutes for wings, 18 to 20
  minutes for breasts, and 20 to 28 minutes for dark meat.
  Transfer chicken as cooked to a platter.

  COOKSCÇÖ NOTES: Chicken can be marinated up to 24 hours.

  # If you aren't able to grill outdoors, chicken can be
  seared in batches in a hot well-seasoned ridged grill pan
  over moderately high heat, turning occasionally, 10 to 12
  minutes. Transfer chicken as seared to a large baking pan
  and bake, skin sides up, in middle of a preheated
  375+.F/190+.C oven until just cooked through, 20 to 25
  minutes.

  Recipe by Melissa Roberts

  June 2005 | Gourmet

  Serves 4 to 6

  MM Format by Dave Drum - 25 May 2009

  Uncle Dirty Dave's Archives

MMMMM

... MeoOWW SPLATT!  WooOOF SPLAT!  (Raining cats & dogs)

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 * Origin: Prism bbs (1:261/38)