Tired of the same old blackened grilled chicken that you tend to get at every BBQ? You know- it’s usually sitting next to the warmed-up can of bush’s baked beans and a sad looking pile of mashed potatoes?
I know I am!
And that’s why I give you the recipe to the best grilled chicken I have ever tasted. It’s easy, flavorful, MOIST (yes, I know that’s hard to believe), and inspires you to be a better person (well, maybe that’s pushing it).
One whole chicken that’s been halved by the butcher..easy to find at the grocery store
Canola oil
Directions
Prepare a medium-hot grill using about 3 quarts of natural chunk charcoal (do not buy that match-light crap). Mix the salt and all the herb and spice ingredients together in a bowl.
Wash the chicken and pat dry. Lay it flat like a butterfly.
Liberally rub both sides of the chicken with canola oil and then sprinkle the spices liberally to cover the chicken.
Place chicken, skin side down, directly over the coals. Grill until brown and deeply marked, about 12 minutes. Turn the chicken over and allow to cook another 15 minutes or until chicken is just done (use a meat thermometer if you’re paranoid about food poisoning like me). Let the chicken rest for 10 minutes ant then bring to the table whole. (Serves 2-4 people).
Eat. Then, swear off taking a bottle of some marinade to your chicken before throwing it on the grill FOREVER.
One thing missing in our lives as renters was the freedom to cook outdoors (without being arrested). That’s all been fixed. Behold- our newest outdoor addition to the family- the Classic Weber Silver Edition Charcoal Grill(e?).
First pictured listed is from Alton Brown’s famous grilled split chicken recipe. Best damn chicken I’ve ever had off a grill. No nasty char marks. No pretending that the chicken wasn’t dry. Nothing. This was PERFECT (recipe to follow later). I know it’s not the little green egg but for $80 it fits the bill nicely at our house.
If you’re looking for something a little different (usually funnier than me) head over to my better half’s site: ajbraindrain.wordpress.com. I will say, it tends to be a little random- but definitely worth checking out.
Without a doubt the best damn cupcake I have ever eaten. Anita and I made these cupcakes after watching Barefoot Contessa on Food Network (We’re hardcore FN fans). The recipe posted follows the exactly.Give yourself a good hour and a half for everything to be done. And don’t skimp! Don’t go to the grocery store and say to yourself “do I really need vanilla extract?” (Yes). Also, the peanuts are key- it creates a wonderful contrast to the smooth peanut butter frosting. These are so filling (hey, with buttermilk and heavy cream- what else would you expect?)As a friend once told me, “it’s stupid good.”12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature2/3 cup granulated sugar2/3 cup light brown sugar, packed2 extra-large eggs, at room temperature2 teaspoons pure vanilla extract1 cup buttermilk, shaken, at room temperature1/2 cup sour cream, at room temperature2 tablespoons brewed coffee1 3/4 cups all-purpose flour1 cup good cocoa powder1 1/2 teaspoons baking soda1/2 teaspoon kosher saltKathleen’s Peanut Butter Icing, recipe followsChopped salted peanuts, to decorate, optionalPreheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.Kathleen’s Peanut Butter Icing:1 cup confectioners’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/3 cup heavy creamPlace the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.