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
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.
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!
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.
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!
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.
