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Grill On

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This post was written in May 2010.  It features a great recipe for grilled chicken from Martha Stewart.


Bought some chicken legs from the “Yes” market and they were screaming to be barbecued.   Today with the start of summer, I decided to get the grill out of the garage.    Of course being a typical male  Jean-Claude decided to help.  He went in the garage to explore, so I shut the door and let him stay inside.    When I opened the garage door a half hour later, I didn’t’ see him at first, but he saw me as he was perched high atop a set of queen-sized box springs.   He eventually decided to go in-house where he and Roxie stood together behind the screened basement door and watched me get the grill ready.  At one point  Roxie gave Jean-Claude a pat with her paw and then an affectionate lick with her tongue.  Then they both turned their attention back to what I was doing.

Martha’s Guide for Grilling Chicken

Earlier today I watched an ON DEMAND episode of  Martha Stewart on grilling.  She had some guests that are marketing their barbecue sauce.  They were preparing chicken and ribs with Martha…and Martha was well Martha…She is fabulous!!

Here are the highlights.

Heat the oven for 350

Prepare the chicken…wash both sides, salt, and pepper – set aside or refrigerate.

Line a pan with sauce, use a brush to paint the bottom of necessary with sauce….Martha prefers a real pan…I’ll stick with the throwaway dish – foil pan .. like her guests.

Place the chicken side by side  in the pan…cover with sauce

Bake one hour and 15 minutes

While the chicken is baking get the grill ready ( I will not disclose my secret here, but it does involve ready lit charcoal and a match)

I have two charcoal grills – – a big Weber grill and a Smoky Joe.   I use the Smoky Joe when I don’t have guests , ut the same techniques apply to both.   The coals are ready for cooking when they all turn white.  Scoot the majority of coals on the right side.  Cook the chicken on the left side.    Let the chicken cook four to seven minutes on each side or until the chicken has grill marks.  I also grilled a tomato which I am serving with brown rice and onions, fresh basil and Italian dressing (thanks, Ina).   Yum.

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