On the Grill: Barbecued Chicken

This recipe comes from the book The Convent Cook by Maria Tisdall. It became a family favorite the first time we tried it. My kids call this “Meat-Skin” because at dinner one night there was an argument about which part was better:  the meat or the skin.

The Convent Cook is available at Amazon.com

(For the record, results of that argument were inconclusive–people kept changing sides, but I am firmly on Team Skin.)

I like to freeze chicken pieces in the marinade, and then when we want to grill some chicken we just defrost and cook!

 

 

 

 

 

MARINADE for up to 15 pieces of bone-in chicken:
1 cup soy sauce
1/2 cup lemon juice
2 tsp garlic powder
2 tsp dried tarragon
1 tsp paprika
1/2 tsp black pepper

Marinate chicken pieces for at least 8 hours (overnight is better).
Grill chicken at medium-low with the cover on.

IF there are leftovers, you can chop the chicken up and use it to top a salad.

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