Alright dudes, I have the grilling recipe of the summer! It includes a bunch of weird ingredients that together make sweet marinade love. Peanuts. Lemon marmalade. Curry powder. Orange juice. Tarragon.
What I don’t have is pictures of the marinade, or making the marinade, or the chicken in the marinade. You will just have to put on your thinking caps and imagine it. It kind of looked like a thin peanut satay sauce.
So, assemble the marinade and put the chicken pieces in for at least 6 hours or overnight. Skin ON and bone IN, please.
Get your charcoal to a medium heat (or gas grill, if you insist). Start the chicken with the skin-side up, and grill, turning often so that the marinade doesn’t burn. If they start to get to dark, move the chicken to indirect heat. Let cook for about 15-20 minutes. Don’t cook them to death because they will get all dry and gross.
I just love the flavor combination of this. It’s that whole sweet/salty thing I love so much. Plus tarragon!
We also grilled some pink banana squash that I grew. Strange looking squash with big seeds, but it had almost a creamy texture. Very nice.
I’m seriously not kidding when I say this might be my favorite grilled chicken ever.
Get going, there’s not a lot of summer left!
*adapted from the Silver Palate Good Times cookbook*