The recipe reviewed here appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Daddy’s Grilled Chicken
I always thought grilling was supposed to be easy – or at least a relaxing way to cook. But this novice griller, who was recently gifted a hand-me-down charcoal grill, learned that’s not always the case.
What we thought: The chicken tasted good, and my husband loved eating it on a cool evening on the patio. I, however, didn’t like making it. The steak sauce required too much attention, and I found it odd to have to use that sauce to make yet another sauce. The marinating time required some planning, as did the cooking time. It seemed like this recipe was anything but a dash.
Tips: There were two things that seemed off to me when I was preparing the dish – the whole raisins in the sauce and rubbing the chicken in butter. I would recommend puréeing the steak sauce in the food processor before making the marinade as I had raisins burning on the hot charcoal. Also, I think the flavor of the butter would be best served if placed under the skin of the chicken.