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Cooking Forum
Dead Chicken Recipe
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<blockquote data-quote="TennesseeRains" data-source="post: 1904511" data-attributes="member: 1178"><p>Yeah well - been eatin chicken, etc. for over a month now. Here's how I've grilled some - it turned out pretty good actually....good enough for my tapeworm anyhow.</p><p></p><p><em><strong>Boneless, Skinless chicken thighs.</strong></em> I have cooked bone in too, and you could substitute chicken chest I guess...</p><p></p><p>Make a marinade:</p><p></p><p>1 tbsp Dijon mustard</p><p>4 tbsp worceshire sauce</p><p>1 tbsp Louisianna hot sauce</p><p>6 tbsp olive oil</p><p>1 tbsp onion powder</p><p>2 tbsp basil</p><p>2 cloves garlic (I use my garlic press - you could finely chop, or use garlic powder too)</p><p>1 lime - zest and juice</p><p></p><p>Mix all, then reserve some for basting later while grilling.</p><p></p><p>I don't add salt and pepper to the marinade itself - I tend to get too much salt if I do it that way...so I use sea salt and fresh ground pepper on the chicken itself, then put the pieces in the marinade.</p><p></p><p>Marinate for at least 4-hours.</p><p></p><p>Then go to grilling! I generally let the chicken get good and seared on both sides then baste with the reserved marinade. Baste too early and ya get what in scientific terms is called a fire!</p></blockquote><p></p>
[QUOTE="TennesseeRains, post: 1904511, member: 1178"] Yeah well - been eatin chicken, etc. for over a month now. Here's how I've grilled some - it turned out pretty good actually....good enough for my tapeworm anyhow. [i][b]Boneless, Skinless chicken thighs.[/b][/i] I have cooked bone in too, and you could substitute chicken chest I guess... Make a marinade: 1 tbsp Dijon mustard 4 tbsp worceshire sauce 1 tbsp Louisianna hot sauce 6 tbsp olive oil 1 tbsp onion powder 2 tbsp basil 2 cloves garlic (I use my garlic press - you could finely chop, or use garlic powder too) 1 lime - zest and juice Mix all, then reserve some for basting later while grilling. I don't add salt and pepper to the marinade itself - I tend to get too much salt if I do it that way...so I use sea salt and fresh ground pepper on the chicken itself, then put the pieces in the marinade. Marinate for at least 4-hours. Then go to grilling! I generally let the chicken get good and seared on both sides then baste with the reserved marinade. Baste too early and ya get what in scientific terms is called a fire! [/QUOTE]
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Dead Chicken Recipe
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