Russell McNeely
TVWBB Wizard
Knocked another one off of my to-do list Saturday. Did two whole chickens using this recipe (about halfway down the page - JMGarcia version). Started by butterflying the yardbirds then brined overnight in water, soy sauce, vegetable oil, garlic, and fresh ginger. Removed from the brine and cooked indirect on the kettle using cherry wood for smoke.
Removed 'em from the grill, applied the sauce, then let them rest for a few minutes.
Plated with brown rice and roasted broccoli with parmesian cheese. Remainder of the sauce was served on the side.
Really good stuff! Would certainly recommend trying this recipe. Chicken was very tender and juicy was crispy skin and nice flavor.
Hope everyone had a good Monday. Thanks for looking!
Removed 'em from the grill, applied the sauce, then let them rest for a few minutes.
Plated with brown rice and roasted broccoli with parmesian cheese. Remainder of the sauce was served on the side.
Really good stuff! Would certainly recommend trying this recipe. Chicken was very tender and juicy was crispy skin and nice flavor.
Hope everyone had a good Monday. Thanks for looking!
