John Sp
TVWBB All-Star
Hello All,
This was a crazy busy week for us (anyone detecting a trend here?) but I really wanted to do something different on the grill for dinner on Sunday. Friday afternoon, along came this week's installment of the Weber Recipe of the Week, Moroccan Spiced Chicken Legs Under Bricks. I immediately determined to give it a try. I didn't have leg quarters so I went with individual legs and thighs (WD had a sale last week and Kari jumped on it with both feet). I mixed up the marinade between church and my son's baseball game and started the bird soaking. I admit I had serious doubts about the initial product (I'm not a big cilantro fan and the stuff looked like a cross between axle grease and nuclear waste) but I was not in a position to worry about it since we were late for the game. I was pleasantly surprised by the outcome (See the pics and discussion below):
Marinated for Four Hours in EVOO, Lemon, Cilantro, Mint, Cumin, Garlic, Paprika, and Black Pepper
On the Grill Indirect - Pressed Under Bricks (the kids were horrified when they saw me wrapping bricks for dinner)
Temp Check Near End of Cook
End of Cook - Direct to Crisp Up the Skin
Resting Prior to Service
Plated
Well this turned out really well. I expected the flavors to be very bold but they were mild and worked together pleasantly. Kari and I commented that we could not pick out any specific flavor as being predominant. It really was very subtle but very complex as well. The kids really enjoyed it (clearly relieved that I was not actually going to serve them bricks) and have asked for it to be added to the rotation. I think it would benefit from a few more hours of marinating time and might let it go overnight next time. I think this marinade would be very good on vegetables as well and might try it on zucchini or even an onion bloom on the next try. Thanks for looking.
Regards,
John
This was a crazy busy week for us (anyone detecting a trend here?) but I really wanted to do something different on the grill for dinner on Sunday. Friday afternoon, along came this week's installment of the Weber Recipe of the Week, Moroccan Spiced Chicken Legs Under Bricks. I immediately determined to give it a try. I didn't have leg quarters so I went with individual legs and thighs (WD had a sale last week and Kari jumped on it with both feet). I mixed up the marinade between church and my son's baseball game and started the bird soaking. I admit I had serious doubts about the initial product (I'm not a big cilantro fan and the stuff looked like a cross between axle grease and nuclear waste) but I was not in a position to worry about it since we were late for the game. I was pleasantly surprised by the outcome (See the pics and discussion below):
Marinated for Four Hours in EVOO, Lemon, Cilantro, Mint, Cumin, Garlic, Paprika, and Black Pepper
On the Grill Indirect - Pressed Under Bricks (the kids were horrified when they saw me wrapping bricks for dinner)
Temp Check Near End of Cook
End of Cook - Direct to Crisp Up the Skin
Resting Prior to Service
Plated
Well this turned out really well. I expected the flavors to be very bold but they were mild and worked together pleasantly. Kari and I commented that we could not pick out any specific flavor as being predominant. It really was very subtle but very complex as well. The kids really enjoyed it (clearly relieved that I was not actually going to serve them bricks) and have asked for it to be added to the rotation. I think it would benefit from a few more hours of marinating time and might let it go overnight next time. I think this marinade would be very good on vegetables as well and might try it on zucchini or even an onion bloom on the next try. Thanks for looking.
Regards,
John
