This is one of the simplest bar-b-que chicken preparations I've ever been around. It relies on a light marinade to protect and enhance the chicken out on the grill as well as a cilantro-lime vinaigrette calibrated to give an acidic, herbal edge to the finished product. That's it.
For the marinade, combine a handful of brown sugar, two parts soy sauce, one part white wine vinegar, and one part cheap oil (canola, low-grade olive, whatever). Cracked black pepper optional. Blend it all up with a whisk, and thin it out with as much water as you've got marinade (that is, you should wind up with one part marinade and one part water). The vinaigrette will compensate for any flavor loss caused by watering down the marinade.
I use drumsticks since it saves the hassle of skewering white meat. Place the drumsticks in a Ziploc bag and cover with marinade. Squeeze out as much of the air as possible, seal the bag and place the whole deal in a bowl or other leak-proof vessel. Allow to marinate for an hour or so in the 'fridge. Then grill till done.
Once you've pulled the chicken off the grill, let the drumsticks cool while you knock out the vinaigrette. Start with chopped cilantro--a bunch. Add the juice of one lime, and one part soy sauce, one part white vinegar, one-half part sesame oil and fresh cracked black pepper (optional). Emulsify all of the above with a whisk, drench the chicken liberally and arrange with baronial panache on a paper towel (to soak up excess vinaigrette).
This one goes great with lightly sautéed vegetables such as bell pepper, zuccini, new potatoes and the like. While sautéing, a round of fresh chopped rosemary and a wallop of white wine (with which to deglaze) would send this one into orbit.
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