Mark
Thursday, February 4, 2010
Teriyaki Chicken Wings and Garlic-Roasted Potatoes on Rosemary Skewers
30 degrees and snow on ground at grilling time this evening. I didn't even notice that I was out in my short sleave shirt until Kathie came out to take a picture of her crazy brother-in-law grilling chicken wings and potatoes in the snow! We all ate way too much but mmmmm was it good. To make the potatoes, I cut branches off of our rosemary tree that we brought in from the garden in the Fall. It is thriving in our sunny window. The rosemary branches served as scewers for the potatoes. I think my hands may smell of rosemary for a few days.
Mark
Mark
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Mrs. Grill'n says; The teriyaki chicken wings were pretty easy and the flavors stood up very well to the smoky grill taste. Turning all the little chicken wings adds a bit of work to the recipe, but it also means more sauce per bite than if the chicken pieces were big, so that is a benefit. The potatoes on rosemary skewers were good, but the best part was the balsamic syrup and oil that they are served in. Don't skip that! It made the taste five times as good.!
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