It’s hot enough here that I could, if I wanted to, fry an egg on my bald head, which means barbecue season is still hangin’ in there….. just like the smoke over LA. I’m definitely not complaining since the poor Paddies have barely had a chance to put a flame to the barbecue this year. Ironically my parents have 3 barbecues (couldn’t tell ya why) but unfortunately they’re mostly used as gatherers of rust and leaves. With this being Labor Day weekend everyone here is in full barbecue mode so this is a great easy tasty recipe that can be done in advance and brought to the beach or just throw them on the grill if you have some peeps comin’ over. Either way there’s some good eatin’ here. Shit, I’m starting to write the way my Texan missus speaks, yikes. Think I need a trip to Kerry to sort me out!
5 lbs organic chicken, portioned
1/4 cup fresh cilantro – rough chopped
1 large garlic clove – minced
1/4 tsp chili powder
1/2 cup low-sodium tamari (soy sauce)
3 tbsp agave
1/4 tsp sesame oil
1/2 cup olive oil
Mix all the marinade ingredients together in a large mixing bowl. Add chicken to bowl and, with clean hands, mix the marinade into the chicken. Cover and refrigerate for at least 4 hours up to over night.
Once ready to cook, fire up the grill.
Grill all chicken pieces to desired temperature knowing that any dark meat chicken will take slightly longer to cook.
TIP: When grilling meat I like to cook by indirect heat. I have one side of my grill fired up on high heat and the other side on low heat. I sear or brown the meat on the high heat side on both sides and then move it over to the low heat side. Close the lid. By using this method the grill becomes more like an oven and the meat cooks slowly through thus not burning and remaining juicy and moist.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.