Garlicky Grilled Chicken

Source: Better Homes and Gardens

Makes 4 servings
Prep: 15 minutes
Grill: 1 hour

Ingredients
1 2-1/2- to 3-pound whole roasting chicken
1 tablespoon cooking oil
2 cloves garlic, minced
Salt
Freshly ground black pepper
1 teaspoon dark roast ground coffee

Directions
1. Rinse inside of chicken; pat dry with paper towels. Skewer neck skin
to back. Tie legs to tail. Twist wing tips under back. In a small bowl
stir together oil and garlic. Brush chicken with garlic mixture. Sprinkle
with salt, pepper, and ground coffee. Insert a meat thermometer into
center of an inside thigh muscle. Do not allow thermometer tip to touch
bone.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test
for medium heat above the pan. Place chicken breast side up on grill rack
over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks
move easily in their sockets, meat is no longer pink, and thermometer
registers 180 degree F. (For a gas grill, preheat grill. Reduce heat to
medium. Adjust for indirect cooking. Place chicken breast side up on
grill rack over unlit burner. Grill as above.)
3. Remove chicken from grill. Cover chicken loosely with foil and let
stand for 10 minutes before carving. Makes 4 servings.

--
-Alan

On Thu, 06 Jul 2006 17:57:59 -0500, Damsel in dis Dress
> wrote:

>We're going to put some kind of breading on part of the chicken
>tonight and have chicken fingers. I know, I know, they don't have
>fingers, they have claws on the ends of their scary little feet.
>
>Carol, well-known for her aversion to chicken feet

But..but...but..BUT...they make such GOOD chicken stock!!!!!! Then
you can throw them out.....

Christine, who will NOT eat chicken feet at dimsum places....

On Fri, 07 Jul 2006 01:56:06 GMT, Steve Wertz
> wrote:

>On Thu, 06 Jul 2006 19:34:55 -0700, Christine Dabney wrote:
>
>> Christine, who will NOT eat chicken feet at dimsum places....
>
>Then steamed duck tongues must really gross you out.
>
>-sw

I really don't know. They are probably very good..but the idea of
them really doesn't appeal to me.

Christine

On Thu, 06 Jul 2006 19:34:55 -0700, Christine Dabney
> wrote:

>On Thu, 06 Jul 2006 17:57:59 -0500, Damsel in dis Dress
> wrote:
>
>>We're going to put some kind of breading on part of the chicken
>>tonight and have chicken fingers. I know, I know, they don't have
>>fingers, they have claws on the ends of their scary little feet.
>>
>>Carol, well-known for her aversion to chicken feet
>
>But..but...but..BUT...they make such GOOD chicken stock!!!!!! Then
>you can throw them out.....
>
>Christine, who will NOT eat chicken feet at dimsum places....

Chris, they look like baby alien hands! I can't even look at the
things without cringing. I'm sure not going to scrub their little
claws and boil them.

Carol, opening a can of refreshing, footless, chicken broth

On Thu, 06 Jul 2006 22:02:18 -0500, Damsel in dis Dress
> wrote:

>On Thu, 06 Jul 2006 19:34:55 -0700, Christine Dabney

>>
>>But..but...but..BUT...they make such GOOD chicken stock!!!!!! Then
>>you can throw them out.....
>>
>>Christine, who will NOT eat chicken feet at dimsum places....
>
>Chris, they look like baby alien hands! I can't even look at the
>things without cringing. I'm sure not going to scrub their little
>claws and boil them.
>
>Carol, opening a can of refreshing, footless, chicken broth

It took me a while to get used to using them....

Hm...wonder what foods turn me off like chicken feet make you cringe?
I suspect we all have something like that.....

Chris, thinking

In article >,
Damsel in dis Dress > wrote:

> On Thu, 06 Jul 2006 21:56:23 GMT, Mr Libido Incognito >
> wrote:
>
> >Garlicky Grilled Chicken

> >for medium heat above the pan. Place chicken breast side up on grill rack
> >over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks

> We just got some chicken tenders. Lots - they were on sale. I think
> we'll use this recipe as well as
> Carol

Just don't grill the tenders for 75 minutes, eh? I can't imagine them
taking more than about 5-7 minutes maximum.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Damsel in dis Dress > wrote:

> I'm sure not going to scrub their little claws and boil them.

> Carol

No scrubbing required. The outer (walking-through-chickenshit) layer is
removed in the prep -- before you ever see them. I bought a couple bags
at the farmers market two weeks ago for use next time I make chicken
soup. I'm glad you (and countless others) don't have an affinity for
them, though -- if you did, like chicken wings, the price would go up
even more than it has. (Free is my marker.)
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

On Fri, 07 Jul 2006 07:21:07 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> On Thu, 06 Jul 2006 21:56:23 GMT, Mr Libido Incognito >
>> wrote:
>>
>> >Garlicky Grilled Chicken
>
>> >for medium heat above the pan. Place chicken breast side up on grill rack
>> >over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks
>
>> We just got some chicken tenders. Lots - they were on sale. I think
>> we'll use this recipe as well as
>
>Just don't grill the tenders for 75 minutes, eh? I can't imagine them
>taking more than about 5-7 minutes maximum.

Thanks for the tip! LOL! Yeah, they won't take long at all. Crash
has decreed that we only do terkiyaki tonight. He's still trying to
wrap his brain around coffee on chicken. I'm intrigued, bigtime!

Carol

On Fri, 07 Jul 2006 07:27:14 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> I'm sure not going to scrub their little claws and boil them.
>
>> Carol
>
>No scrubbing required. The outer (walking-through-chickenshit) layer is
>removed in the prep -- before you ever see them.

Oh, so they're skinless, but not boneless, huh? Wouldn't you love to
see boneless chicken feet at the store? They'd look more like chicken
socks.

>I bought a couple bags
>at the farmers market two weeks ago for use next time I make chicken
>soup. I'm glad you (and countless others) don't have an affinity for
>them, though -- if you did, like chicken wings, the price would go up
>even more than it has. (Free is my marker.)

Free is a Good Thing. I remember the good ol' days when I could get
bones for the dogs without charge. Now they cost as much as the
darned meat - slight exaggeration.

Carol

"Michael "Dog3" Lonergan wrote:

> Steve Wertz > :
>
> > On Thu, 06 Jul 2006 19:34:55 -0700, Christine Dabney wrote:
> >
> >> Christine, who will NOT eat chicken feet at dimsum places....
> >
> > Then steamed duck tongues must really gross you out.
> >
> > -sw
>
> I just don't ask what I'm eating. I'm guessing I've had them both at some
> point along with Gawd knows what else. I've ordered strange stuff off a
> Vietnamese menu many times. IMO if it tastes good, eat it. Getting me to
> try it, if I know what it is, a whole 'nother ballgame. If you plopped a
> bunch of chicken feet in front of me I'd not eat it. However, if chicken
> feet make a good stock I'll buy them A friend went to Tibet eons ago
and
> came back with food stories that still gross me out, but yes; I would
still
> try some of the food if it wasn't identifiable.


Most Viet food is fairly tame, you might get some tripe or other organ meats
at a typical Viet resto here in the States...

If you really want some wierd comestibles you can visit some of the Mexican
food stands at the Maxwell Street Market on Chicago's south side (by the U
of I Chicago campus). They have eyeball tacos and all kinds of gross
stuff...

--
Best
Greg