John Sp
TVWBB All-Star
Hello All,
Last week Kari made a version of this dish in the oven and the family really enjoyed it. I thought it would be good to try on the grill so I decided to give it a try today. My original plan was to do it on bone in chicken but the day got away from me and I went with boneless thighs and tenders to keep the cook time down. Anyway here are a few pics of the process.
Chicken Prepped with some Benoits & Peanut Sauce (Peanut Powder, ACV, Rice Wine Vinegar, Siracha, & Garlic) Staged
On the Grill Direct and the Moved Indirect - High temp
Medley of Garden Peppers and Eggplant on Direct
Medley of Squash on Direct
Staged for Service
Plated
This turned out OK;. The family enjoyed it but I was not a fan. The flavor was very good but it had a pasty consistency that I had difficulty getting by. after a few bites though I did grow used to it. I wound up having a second piece and I guess that means it was pretty good. Others said they want me to make it again so I guess I will. If there is any interest in the recipe< I will post it in the Poultry Forum...
Thanks for looking,
Regards,
John
Last week Kari made a version of this dish in the oven and the family really enjoyed it. I thought it would be good to try on the grill so I decided to give it a try today. My original plan was to do it on bone in chicken but the day got away from me and I went with boneless thighs and tenders to keep the cook time down. Anyway here are a few pics of the process.
Chicken Prepped with some Benoits & Peanut Sauce (Peanut Powder, ACV, Rice Wine Vinegar, Siracha, & Garlic) Staged
On the Grill Direct and the Moved Indirect - High temp
Medley of Garden Peppers and Eggplant on Direct
Medley of Squash on Direct
Staged for Service
Plated
This turned out OK;. The family enjoyed it but I was not a fan. The flavor was very good but it had a pasty consistency that I had difficulty getting by. after a few bites though I did grow used to it. I wound up having a second piece and I guess that means it was pretty good. Others said they want me to make it again so I guess I will. If there is any interest in the recipe< I will post it in the Poultry Forum...
Thanks for looking,
Regards,
John
