Rusty Chicken and Scalloped Potatoes


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Did this cook a couple of nights ago. Rusty Chicken thighs, Scalloped Potatoes and fresh carrots. Wasn't going to post this as I was unhappy with the dark skin of some of the pieces, but what the heck, you have to take the bad along with the good.

Made the marinade for the thighs. Yep, that's Mayo in the marinade. Sorry Bill.



Marinated for about 2 1/2 hours. Recipe called for boneless, skinless chicken breasts, but I went with bone in and skin.



Got to work on the potatoes during marinating time.



A nice medium white sauce.



Added some chopped onion and salt and pepper. layered the potatoes and white sauce. Ready for the grill.



Used a small bunch of fresh carrots. Tossed them in grape seed oil and salt and pepper.



Potatoes on the grill for about 1 hour and 15 minutes.



Oooops. Here's where it got ugly. Couple of pieces got way too dark for my liking. That syrup in the marinade flared up like a big dog. Oh well....





Potatoes done.



Continued....
 
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You'll probably chuckle, but this was the best, or I guess tastiest is a better word, chicken I have ever done. What flavor and that chili paste provided a nice little bite. Skin was crispy (obviously) and my wife said to move this recipe to the top of the list. The potatoes were delicious as well. This is one of my very first Weber Recipes. It was in a little book that came with my first Weber Grill a long time ago. Anyway, thanks for checking out this cook.
 
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Tasty looking plate!

We've been there done that on the skin! Oops! Least you didn't drop the finished chicken in the gravel or bark (don't ask)!
 
Jim Lampe said:
Dinner looks TERRIFIC Cliff!
DangGood Looking Thighs!!
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Thank you Jim!

CaseT said:
Tasty looking plate!

We've been there done that on the skin! Oops! Least you didn't drop the finished chicken in the gravel or bark (don't ask)!
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Well, yes I have. Was walking out to the Q with a platter of sauced chicken, ready to grill. Rather than making two trips, I loaded our extra long tongs on the platter of chicken. While walking down our tiled entry to the door, the tongs caught on a 6x6 support beam as I went by, neatly flinging about 4 - 5 pieces of sauced, raw chicken right onto the rug. Really. At least it was several years ago, when I was younger and dumber. Now I'm just dumber!
 
Perfection in cooking and photography!
Have to try thighs your way soon, if I can find the marinade recipe, hint hint.
 
Bob Correll said:
Perfection in cooking and photography!
Have to try thighs your way soon, if I can find the marinade recipe, hint hint.
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Will do Bob. I would like that so I can see the finished product as it's supposed to be. Check back later as I've got to get my truck in for tire rotation right not. Thanks for the nice comments too.
 
Cliff , it would have been a shame if you hadn't posted this because some of your pieces got a bit charred because this was a fantastic post all around. And that's how I have to cook everything for my daughter in law. She is a big fan of the charred skin and I think I'm coming around to her way of thinking. Wonderful post.
 
We do a lot of chicken thighs and definitely want to give that a try. As far as the charred skin, got to be better then dropping a fresh grilled pizza in the sand....Yes I did, no saving that one.
 
Cliff, I'll take any of the left overs any time. Yes it would be great to have the recipe, thanks for sharing ahead of time.;)
 
Here you go Bob and everyone. This is the recipe for the Rusty Chicken. This is a Food Wishes Recipe. Had the leftovers last night and they were as good as the first night. I made a couple of modifications, mainly with the chicken as you saw in this post, but left the original recipe intact. Hope you all enjoy it.

2 pounds boneless skinless chicken thighs
1 or 2 cloves garlic sliced
2 tsp to 2 tbsp hot chili sauce or paste, or to taste
1 1/2 tbsp maple syrup
2 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp mayonnaise
salt and pepper to taste


Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.Preheat charcoal grill to high heat.Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

It was hiding Rich....
 
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Cliff Bartlett said:
Thanks again everyone. Here is the recipe for the Rusty Chicken. This is a Food Wishes Recipe. Had the leftovers last night and they were as good as the first night. I made a couple of modifications, mainly with the chicken as you saw in this post, but left the original recipe intact. Hope you all enjoy it.
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Hmmm something seems to be missing I think:)
 
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