| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
|
|
Lots of onions |
| 1/2 |
|
Clove garlic |
|
|
Salt and pepper |
INSTRUCTIONS
This is the best grilled chicken I have ever tasted!
Cut the chicken into serving size pieces, remove skin and wash. Make a
marinade by finely mashing the onions and half clove garlic. Garlic lovers
may be tempted to add more, but try it this way first. IMPORTANT: DO NOT
let the onion mash come in contact with metal, especially stainless steel.
This causes a chemical reaction that dramatically changes the taste.
I have found that a plastic grater works well for mashing the onions. Add
salt and pepper to the marinade, be fairly generous.
Mix well with a non-metallic utensil. Cover the chicken pieces in the
marinade in a glass or plastic bowl for one to ten hours.
Referigerate for the duration. Cook slowly over a charcoal grill, where
the flames have died out and only burning coals remain. Should take about
30 to 40 minutes to cook. It's best if the outside doesn't get blackened or
charred. If you try to cook it faster, it will not taste as good.
This chicken does not taste "oniony" as you would imagine. It is the
tenderest, sweetest and juiciest grilled chicken ever. Enjoy!
76473.537@COMPUSERVE.COM
PAUL HUGGINS
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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