Rich G
TVWBB Honor Circle
@Brett-EDH 's POST on Friday got me with the color of the chicken...... I didn't get to it until tonight, but I'm glad I did!!!
I tweaked the marinade a bit.....no pineapple juice (didn't have any), subbed in some dark soy for part of the soy sauce, added sesame oil, a dash of Shaoxing wine, and some rice wine vinegar. Oh, and I used half chickens, as the price on thighs was silly, and a whole chicken meant both leftovers, and a back to toss in my stock bag in the freezer!
Onto the pellet grill at 400° after a few hours in the marinade:
One of the best decisions I have made recently is teaching my 19 year old daughter how to make an Old Fashioned.....it's nice to get cocktail deliver grill-side!!
After about 35 minutes and three bastes with the boiled marinade so far.....
Glamour shot...
Carved up, and ready to nosh!
This turned out SO tasty, even with the mods I made to the original! Perfect balance of sweet/salty, some umami from the fish sauce, and that great color I was looking for (Bear Mountain Bourbon pellets if anyone is interested.)
The chicken got paired with some long grain white rice, and a simply steamed artichoke with butter or mayo depending on your preference (I had neither....didn't need it!)
Thanks for the inspiration, Brett!
R
I tweaked the marinade a bit.....no pineapple juice (didn't have any), subbed in some dark soy for part of the soy sauce, added sesame oil, a dash of Shaoxing wine, and some rice wine vinegar. Oh, and I used half chickens, as the price on thighs was silly, and a whole chicken meant both leftovers, and a back to toss in my stock bag in the freezer!
Onto the pellet grill at 400° after a few hours in the marinade:
One of the best decisions I have made recently is teaching my 19 year old daughter how to make an Old Fashioned.....it's nice to get cocktail deliver grill-side!!
After about 35 minutes and three bastes with the boiled marinade so far.....
Glamour shot...
Carved up, and ready to nosh!
This turned out SO tasty, even with the mods I made to the original! Perfect balance of sweet/salty, some umami from the fish sauce, and that great color I was looking for (Bear Mountain Bourbon pellets if anyone is interested.)
The chicken got paired with some long grain white rice, and a simply steamed artichoke with butter or mayo depending on your preference (I had neither....didn't need it!)
Thanks for the inspiration, Brett!
R
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