This recipe for Grilled Rosemary Chicken is something of a backyard grilling legend in parts of Babylon and Islip. It was conjured up while experimenting at the grill under the influence of a mid-summer heatwave and a pitcher of frozen margaritas. Since almost magically revealing itself to me, it has provided my friends and family with many summers of delicious dining. After much cajoling by said same friends and relatives to divulge the secrets of my grilling greatness, I've agreed to share this recipe with the masses. Enjoy!
Ingredients:
2 Lbs. Chicken Breast Cutlets (skinless)
½ Cup Tamari Soy Sauce
¼ Cup Pepper Sauce
1 Tbs. Rosemary (preferably fresh)
¼ Tsp. Fresh Ground Black Pepper
1 Tsp. Dried Minced Garlic
¼ Tsp. Dried Minced Onion
2 Drops Hickory Liquid Smoke
Marinade Preparation:
Combine all marinade ingredients listed above in a glass or ball jar. I personally recommend Cholua Pepper Sauce as the pepper sauce of choice, but there are lots of great hot sauces out there, so experiment Don't get too hung up on the exact measurements of any particular spice, as they can be varied according to your preferences. Generally speaking, with this marinade, more spice is better than less. If in doubt, add more spice. You can always dilute with additional Tamarl, (or water) if needed. Speaking of the Tamari, I recommend Sanji Traditionally Brewed Tamari. There are low sodium style Tamarl's available, and these also work very well. Tamari, which is a pure soy based soy sauce, is preferable to standard issue soy sauce, which is usually half wheat. It has a richer and more complex flavor. In a pinch (Tamari can be hard to find - stock up when you find it!) soy sauce is a workable substitute.
Marinating the Chicken
Place a small amount of the marinade in the bottom of a shallow pan or bowl (or large Ziplock bag). Place the chicken slices into the bowl a layer at a time. Pour more marinade on top of each layer until all the pieces are in the bowl. This technique insures that the pieces of chicken are well coated with the marinade on both sides. (If you use a Ziplock, shake it up gently to insure good coverage). This is important not only for the best flavor, but for the best cooking. The marinade will help keep the chicken moist when it is cooking. marinate for ½ to 1 hour. Then turn on the grill and pre-heat for about 10 minutes.
Grilling the Chicken
For best grilling, the chicken should be cooked until it is slightly charred on both sides. My suggestion is to grill the chicken at the highest heat setting on your grill, turning when the down side is slightly charred. After the first turn, spoon or brush on any marinade left in the pan onto the chicken. This will help make sure it stays moist. When the bottom side is also slightly charred, the chicken is probably done You may want to turn it once more for good luck, but don't overcook or the meat will get dry. Serves 4 adults, possibly with some leftovers if you're lucky.
Serving Suggestions:
The chicken eats well just about anyway you might like it. My personal preference is to serve it with a black bean salad, brown rice, corn on the cob, salsa, with warm flour tortillas and a garden salad. It's hard to beat!