The raw truths of Boston’s “Meat After Meat Joy” art exhibit. More...
Miriam Wolf
last thursday at 5:41pm |
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There should be nothing hard about grilling season. Drag the grill out of storage, check the propane tank or buy the charcoal, invite your friends, and open a beer. But this year, ditch the hot dogs and hamburgers; we’ve got two easy grilling menus from which you can mix and match, some easy-drinking wines and beers, and a gallery of easy-to-use products. Get it? Easy. Do it.
I made the chicken recipe with a cut up chicken rather than butterflying it, marinated it for about 20 minutes, and it was delish!
I am not sure if I adjusted the cooking time or not, b/c I was just "wingin'" it anyway, so to speak. (not keeping track.)
using the wooden skewers in the chicken is grat - I've cut the backbone out of chicken many times in the past but hated how it "flopped" around on the grill when I tried to turn. This is an awesome tip!