June 20th, 2005|
1/2 fresh orange juice.
1/3 olive oil.
1 tbs. minced garlic.
1/4 C. minced cilantro.
1/2 tsp. cayenne pepper.
1/2 - 1 minced, seeded jalapeno pepper (more or less depending on how much heat you like.)
1/2 tsp. salt.
1 tsp. black pepper.
1 can, 12oz. beer (some claim light beer is better because it's more bubbly.) Your choice.
Method:Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.
Preheat grill to medium-hot temperature. Place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken gizzards). The beer will bubble and boil during cooking, basting the bird from the inside. Brush bird with reserved marinade every 20 minutes or so. Bird should be cooked in about an hour, or however long it takes the breast meat to register 180º F. on a meat thermometer. (No alcohol remains in the chicken.) ~ LF
Credits: Our thanks to FabulousFoods.com for sharing this with our readers.
Previous What's Cookin' Columns
If you would like to comment on this or any other article please feel free to post your views on the FAOL Bulletin Board!
[ HOME ]
[ Search ] [ Contact FAOL ] [ Media Kit ]
FlyAnglersOnline.com © Notice