BBQ Chicken in my Dad's Secret Marinade

BBQ Chicken Dinner with Spinner and Fam

Last Tuesday I had a great day driving up into the alpine Sierra Nevada Mountains on the way up to Lake Tahoe to visit my friend, Spinner, and her family who had rented a cabin in the piney woods.  Beautiful place! One of the family made incredibly tasty deviled eggs, which went like candy. I marinated chicken in my dad's secret marinade and grilled them on the bbq.  Here's the recipe. 

Ingredients:

1/2 cup vegetable oil

4 tablespoons Worcestershire Sauce

3 tablespoons Chile Soy Sauce (Ponzu) 

* That is my addition

1 teaspoon grated or finely chopped or dried garlic

1 teaspoon ground cumin

1/2 salt and 1 teaspoon pepper

Combine all of the ingredients into a bowl or large baking dish and whisk thoroughly. Using tongs, place the chicken skin side down for one hour, at least, and then meat side down another hour, *assuming you are using skin and bone-in chicken thighs or breasts. If you can marinate them for at least two hours, that is good, but several hours or overnight is ideal.  

 Start the charcoal about 25 - 30 minutes prior to cooking. Spread the coals once ready to have a hot side and a cool side, if possible. Spray the grill away from the fire with vegetable oil or rub it onto the grill  itself with a towel. Place the chicken skin side down. 

Allow the chicken to begin rendering its fat, about seven minutes before turning.  IF the chicken does not immediately release from the grill, do not force it!  The skin will tear and unevenly cook. Do not turn it until it does not stick to the grill at all. 

If the fire is too hot, it may burn the chicken. Reduce the heat if gas or smother the flame if charcoal until it is manageable.  You can always stack the burned piece atop another on the cool side or low flame. 

*Note, for some reason, I did not put them all skin down, which is a rookie mistake, and it shows, above.  Live and learn!

Now, after fourteen to twenty minutes, you might want to use a thermometer to see if the chicken is done, about 165-170-degrees.  Or, if touched and the juices run clear, you can be assured it is done or just about done. Plate family style and serve with whatever sides you wish to have!  As I mentioned, one of our sides was deviled eggs and a green been casserole Spinner (below, with lovely little Lily) made. Such good food, friends and fun!

Now, go cook for someone you love!  It is prime bbq season.  Get out there and show your peeps how much you love them!!!  

Thank You for your time and consideration!  I am always eternally grateful!

~Martin

In-House Cook