MacKenzie Posted December 2, 2015 Report Share Posted December 2, 2015 I've cut a 3.25 pound in half and it is now marinating for the next 24 hours. The marinade is made from vinegar, olive oil, vegetable oil, garlic, parsley, back pepper, paprika and salt. If it turns out I'll write up the recipe if not I'll just eat it. Here we are looking down into the bag with the marinating chicken. 24 hours later and the chicken is on the grill to brown the skin side. The recipes said to put the skin side down in a cast iron pan and weight it down to help darken the skin but why would I do this when I have Pebbles;) I used the CI pan to weight the chicken down and put some almost cooked veggies in the bottom of the pan instead of using a rack as suggested. Looks pretty anemic but just wait... As I attempted to remove the half pieces the sparks flew- Baked. Baked. Ready to serve. Plated. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 2, 2015 Report Share Posted December 2, 2015 Good start MacKenzie! Quote Link to comment Share on other sites More sharing options...
kjs Posted December 2, 2015 Report Share Posted December 2, 2015 Interesting. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 2, 2015 Report Share Posted December 2, 2015 Looks like it will be tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 3, 2015 Author Report Share Posted December 3, 2015 I will write the recipe up and post it in the recipe section in the next day or so. After much thought and taste I really don't think this marinated chicken is the way to go, the problem is the marinade it is too sharp because of the vinegar. I think next time I'll do a more standard marinade. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 4, 2015 Report Share Posted December 4, 2015 Great! Love roasted chicken. If I could only eat one thing for the rest of my life, it would be chicken! So many interesting ways to cook it; never get bored! Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 4, 2015 Report Share Posted December 4, 2015 I love that cook MacK, especially the CI pan with veggies in sitting on top of the chicken! Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 4, 2015 Report Share Posted December 4, 2015 Finally the pictures loaded for me. Very tasty looking all around. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 8, 2015 Author Report Share Posted December 8, 2015 Used some of the grilled chicken along with pesto, tomatoes, olives, caper and noodles to make dinner today. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 9, 2015 Report Share Posted December 9, 2015 Very nice. Great minds - I fried up some chicken cutlets in panko/freshly grated parmesan and had with a nice cream vodka sauce over angel hair for dinner tonight! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 9, 2015 Author Report Share Posted December 9, 2015 Tony, we were definitely on the same page, your dinner sounds very tasty. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 9, 2015 Report Share Posted December 9, 2015 Yum to both! 1 Quote Link to comment Share on other sites More sharing options...
