Key West Chicken

[Jim Lampe]

Lotsa great places to eet in the Florida Keys...
Largo, Islamorada, Marathon, Big Pine Key, Sugarloaf Key...
the list is seemingly endless.
I envy those members of this forum down in FLA with every chance to "visit" your lower-state wonder...
if you haven't been to the Keys of Florida,
you are missing out on some of this country's finest freshest seafood available.
So.
Why am I making chicken instead of Dolphin fish or Conch Fritters
or Coconut Shrimp or Grilled YellowFin Tuna or...
well, because I have chicken and I do not have the above.
YET!
Tonight's recipe calls for a little soy sauce, honey, fresh garlic (lots of it!

)
and olive oil with freshly squeezed lime juice. Marinated for some time then plopped down on the hot CIGs.

(I like grilled peppers, for no really good reason

)
Inside, we prepared a little steamed carrots and broccoli also made some couscous w/red chilies and onions to play with the breasts.. kinda.

When all was complete and ready to eet, we said YaY!

...and I thank you all for taking time to view...
As a friend recently said, "... my main intent is to share the joy of barbecuing,
and to inpsire others, just as I have been inspired by the many fine members here on TVWB."
Very well stated Bob, Thank you.

 

[Another Bob B]

Hi Jim - lol. I think Bob C also had you in mind when he made reference to the inspiration part.

As with others on here, you two really are an inspiration to many here and we always look forward to hearing from you and reading about your cooks w/pix.

Thanks for sharing. It is always fun to see your posts. Bob B

 

[JimK]

Gorgeous Jim! And the grill marks on that bird are amazing!

 

[j biesinger]

tell me that lime was a key lime.

 

[John Solak]

Great looking meal and grill marks

 

[Shaun R]

Awesome grill marks Jim! I tried to take a fork and knife to those pictures you posted.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Awesome grill marks Jim! </div></BLOCKQUOTE>

I'm going to guess its partly due to the citrus juice Jim used. The sugars in it tend to blacken. I use more zest than juice in my grilling. Mostly because I prefer the flavor, and I won't have issues with the acid "cooking" the meat.

well sugars AND that hefty cast iron grate, that will put grill marks on a soggy elephant

 

[Bob Correll]

Well Jim, I'm inspired, again!
And also hungry, again!

Great looking plate of goodness!

 

[Glenn W]

Ya know a fella could play checkers on them grill marks!

Very nice!

 

[Mike F.]

Jim, that is one nice looking plate! Beautiful grill marks and of course your signature hot peppers. I can only hope that it tasted as good as it looked. Please tell!

 

[Jim Lampe]

Thank you everyone for the kind words

Jeff, the lime juice i used i do not believe was a key lime, as small as it was, it was not... and yes, the juices do contribute to the sear marks.
Yes Mike, everything was very good, and i did send my complements the <STRIKE>kook</STRIKE> i mean cook.

Lookin' forward to this comin' weekend...