Re: The Chicken
- From: OmManiPadmeOmelet <Omelet@xxxxxxxxxxxxx>
- Date: Mon, 14 Nov 2005 03:45:20 -0600
In article <Xns970E201F4F8A3esadfloons@xxxxxxxxxxxxx>,
"Michael \"Dog3\" Lonergan" <dog3@xxxxxxxxxxx> wrote:
> Last nights grilled chicken was really good. Here is what I did.
> I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed fresh
> garlic and ginger over each breast and seasoned with kosher salt, fresh
> cracked pepper and some onion powder. I liberally sprinkled on some olive
> oil and soy sauce and marinated in the fridge for a couple of hours. Oh, I
> also threw in some sprigs of fresh oregano, it's still running amuck in the
> garden. I fired up the gas grill on high heat and seard the breasts and
> then turned the heat to medium and cooked for not a real long time. Well
> it was dark and I couldn't see real good so I'd say about 15 minutes or
> maybe 20. Anyway just cook until still juicy but not pink in the middle of
> the fattest breast. I could not decide what sauce to make so I did a
> dunking sauce for them. I made a very generic honey mustard sauce and it
> was very good with the chicken.
Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so strong.
I do, however, have more rosemary than I'll be able to use in a
lifetime! <lol> If I could just keep Tarragon alive, I'd be very happy.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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