Remember those two cheap chickens we dismembered? Today was bone-in, skin-on chicken thighs, marinated in a mustard-ketchup-mayo sauce, drained, patted dry, and shaken with Sailor's Secret Rub (AKA, tail ends of every rub ever made). Grilled indirect at 350° for about 35 minutes, then flipped to crisp up the skin for about five.
Plated with tot crowns and some mixed vejables from the garden.
Drank a Saranac IPA with this. What was I thinking? Why did we buy this huge mixed multipack? Because the labels were pretty?
Half-Grillin', Half-Chillin'
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Half-Grillin', Half-Chillin'
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Re: Half-Grillin', Half-Chillin'
The thighs did come out very good this way, just using the gas grill.
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Re: Half-Grillin', Half-Chillin'
Just in time for my Supper but you'd have to send it by Rocket Ship to get it hear before Breakfast. Nice Plate Y'all and Home Grown Veggies Rock
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Re: Half-Grillin', Half-Chillin'
Thanks, OUP...those were wax beans, chard and Cubanelle peppers.
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Re: Half-Grillin', Half-Chillin'
That looks really good
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- Norway Joe
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Re: Half-Grillin', Half-Chillin'
Too far to ship to Norway?
I love chicken and yours look great.
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I love chicken and yours look great.
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Re: Half-Grillin', Half-Chillin'
A fine looking feast!
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Re: Half-Grillin', Half-Chillin'
Sailor Kenshin wrote:Remember those two cheap chickens we dismembered? Today was bone-in, skin-on chicken thighs, marinated in a mustard-ketchup-mayo sauce, drained, patted dry, and shaken with Sailor's Secret Rub (AKA, tail ends of every rub ever made). Grilled indirect at 350° for about 35 minutes, then flipped to crisp up the skin for about five.
Plated with tot crowns and some mixed vejables from the garden.
Drank a Saranac IPA with this. What was I thinking? Why did we buy this huge mixed multipack? Because the labels were pretty?
darn! That looks so delicious.
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Re: Half-Grillin', Half-Chillin'
Good looking thighs right there. I prefer thighs all day long.
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