Chicken is one of those things that I've never dared to cook on the BBQ - because of the need to make sure it is thoroughly cooked through, coupled with the tendency for the BBQ to burn the outside while leaving the inside raw, it's just not something I've risked. And yet, it's such a classic, and something I've quite fancied giving a go.
This Experimental Cookery comes from Tom Kerridge's "Outdoor Cooking", a book which is rapidly becoming a favourite. It's dead easy - create a quick marinade for the chicken, and then stick it on the grill for a while. I did make the mistake of using bone-in rather than boneless chicken, which meant a much longer cooking time, but that was fine.
Ironically, it's probably the safest thing I've ever cooked on th BBQ, on account of using an actual meat thermometer to determine when it was cooked. Which is probably just as well, as there was no physical difference between when I thought it was cooked and when it was actually cooked.
The end result was excellent - we thoroughly enjoyed it. That said, there was too much chicken for two of us, and it just wasn't as good for lunch the next day. But those are quibbles - we'll definitely have this again.
#37: "The Massacre of Mankind", by Stephen Baxter
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