or something….and she really hopes coach Adam lets hers play goalie in her game next Sunday for at least like the first half…and did she tell me about Miss Larson her homeroom teacher? She’s SO COOL!! …..and on and on and on as we devoured our dinner.
extra-virgin olive oil
lemon (I would go organic since you are using the rind)
minced fresh parsley
boneless, skinless chicken breasts, cut into
first. This will help prevent burning, although if you look up there in my photo, mine still burned at the ends but they were fine. Also, my mom gave me this tip: use 2 skewers for each kebob for easier turning. That way your meat and veggies won’t twist and turn when you flip them, and everything will cook evenly.
turn them over, and they will only need a few more minutes. They are done when the chicken doesn’t feel ‘soft’ when touched. (That’s what Mom told me, and it works). Don’t cut into them and let all the yummy juiciness run out. I know it’s tempting, but don’t. They’ll be done if they feel done to the touch.
Place chicken in a single layer in the baking dish. 2 Put chicken in a large sealable plastic zip-lock bag and add marinade. 4 Discard marinade, then pat chicken dry. Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat). Roast chicken for 30 minutes. Then tent with foil and continue roasting until browned and cooked through, about 15 minutes longer. 6 Garnish with lime wedges, and serve while hot
reserve any leftover sauce to serve with the chicken wings. Fall is here, and with it comes football. These Grilled Honey BBQ Chicken Wings are so good your guests won’t be able to keep their hands of them till they are gone