This is the time of year where garden fresh vegetables are featured with most meals. A lot of those meals involve grilling not only because it keeps the heat out of the kitchen but also for the wonderful flavour. Grilling gives a flavour to food that you can't get by any other cooking method!
Grilled chicken is always a summer delight. We grilled the chicken thighs mopping with Sweet Baby Ray's barbeque sauce. The potatoes were cooked on indirect medium heat on the grill in a foil packet then garnished with garden fresh chives. The organic zucchini was sautéd in olive oil with a little butter added for flavour.
The lighter green round slices is an organic Armenian cucumber. This is a long, slender fruit that tastes like a cucumber but is actually a variety of melon. It is eaten raw or pickled. It was an interesting side for the meal. The next visit to the organic farm I will pick up a couple more for making pickles.
I always have trouble with chicken on the grill. The flare-ups and such. Brown on the outside and raw on the inside.
ReplyDeleteI guess I should cook more to practice more because your chicken looks absolutely fantastic. :)
Linda, chicken can be par-boiled before cooking on the grill to reduce flare-ups. We normally grill low and slow though making sure to keep any flare-ups in check.
ReplyDeleteAh. Like with the ribs... Do you quick brown on the grill and then turn it down? Or do you use indirect heat?
ReplyDeleteI did that with my turkey last year and it actually turned out pretty good. :)
Hi Linda :) No we don't quick brown as that will cause flare-ups on the grill. We use low, direct heat moving the chicken pieces around as necessary and squashing any flames with a spritzer spray bottle.
ReplyDeleteAh. I have a spritzer with plain water for ironing. :)
ReplyDeleteThanks for your patience and answers, GG! :)