Summertime on Lake Winnebago always meant chicken on the grill. Savory, flexible, and ready for a crowd, grilled chicken was a staple of our summer tables. This week’s episode takes our classic childhood chicken and updates it with a reverse marinade. We also try chicken wings from the Philippines, and tandoori chicken without calling for takeout. All were perfect with a fresh salad, some ice cold watermelon, and a frosty beverage of your choice. Come join us at the grill!
Reverse Marinated Chicken on the Grill, Chicken Wings Inasa, and Authentic Tandoori Chicken
Fine, we admit it. We just can’t get it together enough to marinade. Don’t know why, it’s just not our thing. But a reverse marinade solves our problems by adding herby, punchy flavor after grilling. Just grill up a few chicken thighs, slice, and pour over the marinade. That’s it- no waiting overnight or hoping that an hour or so will be enough for the marinade to work it’s magic. Sounds pretty good to us.
- Change the herbs based on your favorite combinations or availability. Use softer stemmed herbs for best results like basil, oregano, cilantro, and parsley. Rosemary and sage would be tricky here.
- No lemon? Try an equal amount of white wine vinegar.
- Flank steak is also a great protein choice here. We haven’t done grilled tofu, but that doesn’t sound bad, either.
- Layer in thick slices of seasonal tomatoes in between the chicken and you’ve got a stellar platter salad.
Chicken wings are one of Kate’s favorite finger foods. Grilled chicken wings sounded even better. An internet rabbit hole later, and we found that the Philippines has grilled chicken wings mastered. A little tangy from lemon and vinegar but a little sweet and a little hot. Snack on these at your next barbeque but make sure to save some for a treat of a lunch the next day.
- Any lemon-lime soda will do in the marinade.
- We didn’t try, but this recipe could easily be doubled for a crowd.
- Basting with the butter mixture at the end added flavor but also led to flare ups. Have a squirt bottle of water on hand or baste verrrryyy carefully.
Tandoori chicken is a restaurant food we didn’t think we could make at home. Sadly, the apartment complex doesn’t allow for clay, wood fired ovens. Turns out a grill will do almost the same thing. The yogurt marinade keeps the chicken moist while bringing along plenty of flavor of ginger, lemon, garlic, and coriander. Not bad for a dinner off the grill.
- Kate used non-strained whole milk yogurt; Betsy used Greek-style. Both worked well.
- Turmeric can add color if you would like to avoid food dye. Add ¼ tsp to the marinade.
From the Smorgasbord:
We talked about our favorite kitchen gadgets. Betsy loves an automatic egg steamer. Kate is uses her mini food processor attachment for her hand blender all the time. Then there’s the Vidalia Chop Wizard.
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