Weekly Winner – My New Go-To Grilled Chicken – Lovely & Lacquered

sprite chickenWho doesn’t love grilled or barbecued chicken?  Done right, it’s a thing of beauty.  Too often; however it is done wrong…. horribly wrong.  Scorched, flabby, half raw, dry — you name it, I’ve achieved it on the grill.  Truth is, it is not easy to grill skin-on, bone-in chicken.  Which is why I was skeptical when I came across the recipe for Lemon-Lime Lacquered Grill Chicken from Milk Street Magazine.

What was their secret for picture-perfect poultry perfection?  Pop! Yep, lemon-lime soda (along with a whole lot of other tasty additions).  While apparently Filipino in origin, this will now become Donna’s Chicago Chicken.

Lemon-Lime Lacquered Grilled Chicken (Inihaw Na Manok)

Serves 4

Ingredients:

3/4 cup cider vinegar

1/2 cup ketchup

1/3 cup soy sauce

6 Tbsp packed light or dark brown sugar

6 medium cloves garlic, peeled

4 bay leaves

1 Tbsp black peppercorns

Kosher salt

1 cup lemon-lime soda, such as Sprite or 7Up (I used Sprite)

3 lbs bone-in, skin-on chicken breasts, thighs and/or drumsticks, trimmed and patted dry (I only used thighs and drumsticks)

1 Tbsp lime juice

Procedure:

  1. In a blender, combine the vinegar, ketchup, soy sauce, sugar, garlic, bay, peppercorns and 1-1/2 tsps. salt.  Blend until well combined and the bay leaves are broken into tiny bits, 15-30 seconds.  Pour the mixture into a large bowl, then stir in the soda
  2. If using chicken breasts, use a sharp chef’s knife to cut each in half crosswise.
  3. Cut 2 or 3 diagonal slashes about 1/2 inch deep through the skin and meat of each piece of chicken.  Add the chicken to the marinade and turn to coat.  Cover and refrigerate for 1-2 hours.
  4. Prepare a charcoal or gas grill for indirect cooking.  For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent.  Heat the grill, covered for 5 to 10 minutes, then clean and oil the grates.  For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.
  5. While the grill heats, transfer the chicken to a large plate, allowing the marinade to drip off.  Pour the marinade into a medium saucepan, bring to a simmer over medium and cook, stirring occasionally, until reduced to 1 cup, about 20 minutes. Stir in the lime juice and set aside.  Set aside 1/3 cup for serving; use the remainder as a basting sauce.
  6. Place the chicken, skin side up, on the cooler side of the grill. Cover and cook for 15 minutes. Generously brush the pieces with basting sauce, then re-cover and cook until the thickest part of the breasts, if using, reaches 160F or the thickest part of the thighs and drumsticks, reach 175F, another 15-20 minutes.
  7. Brush the chicken with the basting sauce, then flip the chicken skin side down onto the hot side of the grill.  Cook until deeply browned, about 1 minute.  Brush the bone side with more basting sauce, then flip a final time and cook until deeply browned, about 1 minute more.  Transfer skin side up to a platter and let rest for about 5 minutes.  Serve with the reserved sauce.

 

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Weekly Winner: This Salad Outshines the Swine; or when Pork Pales to Panzanella

watermelon panzanellaIt’s no secret that I am a big fan of the pig.  Love me some pork.  But this time, the pork absolutely paled in comparison to this spin on the panzanella salad.  Now, to be fair, I’m also a huge fan of bread.  Bread in or with anything is good, but I adore bread in salad.  So, obviously, Pork Tenderloin with Watermelon Panzanella was a tremendous hit and will absolutely become a summer staple around here.  Best part was since you grill the bread and the pork — the kitchen stays blissfully cool.  Some may say cool as a cucumber, but in this case it was cool as a freshly cut watermelon.  The recipe comes from Eating Well Magazine and this time… I didn’t change a thing!

Pork Tenderloin with Watermelon Panzanella

Serves 4

Ingredients:

1 lb pork tenderloin, trimmed

1 tsp chili powder

1/2 tsp ground pepper

1/4 tsp salt

4 slices crusty whole-wheat bread (10 ounces)

4 Tbsp olive oil

Zest and juice of 1 lime

1 jalapeño pepper, seeded and minced

6 cups chopped watermelon

1/2 cup thinly sliced red onion

1/2 cup torn fresh basil

1/4 cup crumbled feta cheese

Procedure:

  1. Preheat grill to medium-high
  2. Season pork with chili powder, pepper and salt.  Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140F, 12 to 14 minutes.  Transfer to a clean cutting board and let rest for 10 minutes
  3. Grill bread until charred, 1 to 2 minutes per side.  When cool enough to handle, cut into 1-inch pieces.
  4. Meanwhile, whisk oil, lime zest, lime juice and jalapeño in a large bowl.  Add watermelon, onion, basil feta and the bread and toss to coat.
  5. Slice the pork 1/2-inch thick and serve with the watermelon panzanella.