I managed to butterfly the chicken and get it on the grill under the cookie sheet topped with aluminum foil covered bricks. In the end, it was hard to get the chicken cooked all the way through. I did not see much advantage to cooking with this technique but I will try it again just to make sure.
The BBQ sauce is pretty tangy - too much orange juice for my taste. This is not one of my favorites.
What is that technique supposed to do? Make it more tender? Cook faster?
ReplyDelete- Steve
It is a Tuscan technique that crisps up the skin, cooks much faster and seems to hold the moisture well. If I do it again, I am going to skip the cookie sheet and just put the foil wrapped bricks right on the chicken. I am also going to turn it over after about 15 minutes, put the bricks back on and cook again for 15-20 minutes. I have read that suggestion elsewhere and want to give it a try.
ReplyDeleteSounds like if I tried it, it would come out tasting like a brick.
ReplyDelete- Steve
We have tried this recipe before and it never comes out the crispy crunchy way that it seems that it should. We've grilled chicken hundreds of times, and this recipe is not better than the regular old ways. The sauce was closer to sweet and sour than anything Tuscan. It was OK, but there are plenty of better sauces. Try lemon/pepper instead.
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