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Grilled Chicken with Green Beans Stir fried with Ginger Soy Sauce

What you need
1  fryer or roasting chicken
2 tsp each  Italian Seasoning, Seasoning salt, cumin, crushed garlic flakes,  parsley
1 tbsp seasoning salt
1 tsp smoked paprika
What you do

Picture
Note: The recipe is simple, but a little time intensive because of the rub, and the grilling, and the baking, but it will make a delicious healthy meal.
I'm going to try to describe this process using a few more pictures.  
I didn't use a typical fryer, I used a roasting chicken, and they are a little larger.
My countertop makes it difficult to see where the bird with the seasoning ends and the counter begins. :-)  I make sure to keep that counter top sanitize clean before, during, and after the process. :-)
To start off rub a coating of olive oil all over the bird.
Next using about 2 tablespoons each:  italian seasoning, crushed garlic flakes, cumin, parsley, 1 tablespoon of seasoning salt, 1 tsp smoked paprika,  mixed together to make a rub.
This rub* is applied to the entire bird.  This bird is split down the back and seasonings are applied inside the bird also. I cover the bird and place him in the refrigerator for about two hours ahead of grilling.

rub or dry rub is  typically a mixture of herbs and spices (and usually salt) that is spread over the outside of meat, fish, and sometimes even vegetables a few hours before cooking. The blend can be dry or mixed with a little liquid to make a paste. Rubs infuse foods with flavors and intensifies during cooking (especially grilling, barbecuing or roasting)  Sugar added to a rub will caramelizes* with heat adding a deep rich color and flavor.

Caramelize  to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320-350F)  Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular custard dessert finishes in this technique is Creme Brulee.

Now read my Tip of the week....after you read this!

Picture
I do not place the meat directly over the coals for this dish. So after the coals are lit, place them "only" on one half of the charcoal grate. 
What I am attempting to do is make sure the bird has an even smokey flavor but I will finish cooking the meat in the oven to make sure it is really done without over cooking the outside of the bird.
I have placed the bird, open side down onto the grill. Close the lid and with the vents set at about 50% let the bird bake on the grill for about 1.5 hrs.

Now it is time for the oven!

Picture
The outside skin of the bird is a beautiful golden color and very crispy. I will transfer the bird to a baking dish, brush it down with barbecue sauce and complete the cooking, covered, at 375 F and until the bird's juices run clear or have an internal temperature of 170-180 F.

Green Beans Stirfried in Ginger Soy Sauce
What you need
1 -1/2 pounds fresh green beans (thoroughly cleaned with ends snipped)
2 tbsp olive oil
2 tbsp Ginger Soy Sauce (found in the Asian section)
What you do
Use a heavy bottom skillet or Wok
Distribute the olive oil over the bottom of the skillet or Wok cooking surface.
Place the pan on high heat.  Add the green beans to the pan and toss to make sure they are covered in olive oil.  Continue stirring beans, they will begin to turn a bright shade of green in the heat.  Add 1 tbsp of the ginger soy sauce. continue to stir and toss beans.   After about 3 minutes add the second tbsp of ginger soy sauce.
Continue to stir the beans as they are coated in the soy sauce. The beans will begin to darken some in color from the cooking and the soy sauce.
After a total of about 12 minutes remove the beans from the heat. They are ready to serve.
The heat will caramelize the natural sugars in the beans and you will detect a slight sweetness in the beans. They should also have a crispness to their texture, not totally soft.

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