So it seems the better food I make, the less leftovers I get to eat afterwards. This observation comes from the occasional grilling sessions that go down at my domicile. I've been fiddling around with my chicken grilling technique since I totally sucked at it before I bought the grill.

Maybe I should talk about the grill.

So, about a month and some change ago, the landlord and I split the purchase of a grill. It's cheap and sexy, just the way I like it. This also means I'm not squatting over the portable tailgate grills that I've been using anymore. I've graduated, baby. Of course, I'll have to leave the grill once I move out of my apartment but I'm comfortable living where I am. And $80 for the unlimited use of the grill in the backyard is a pretty sweet deal.

The reason I couldn't make chicken right was from a traumatic experience. I grilled chicken once, many years ago and it was still pink after we cut into it. Ever since then, the chicken that's been coming off my grill has been charred black beyond recognition. Since getting the grill, I've been throwing chicken on about once a week or so tweaking the fire and the timing. So for chicken thighs: lowest heat x 15-20 minutes per side = perfect chicken. Still juicy without any pink. Good stuff.

How I prep the thighs:
Marinade:
Italian dressing with three to five habanero chilies thrown into the bottle.
Duration:
One overnight in the fridge.

The grill burns off a lot of the heat the habaneros would provide. There's a little bit of heat in the aftertaste, nothing really overwhelming.

Well the last time I made this, there was no chicken left over for me the next day. I think I had 18 thighs divided amongst four of us. That's a lot of consumed chicken per capita.

Bring that stuff back to Seattle! I miss ya dude!
-Brian - 070831 - 2235EST