ISO Great easy grilling rec...

[maclark]

Hello! I'm new here, but I have been a CL subscriber for 7 or 8 years. I am looking for an impressive yet easy grilling recipe for beef or pork or chicken. Having another couple over for dinner Sat. night.

Thanks!
Maryann

[Julia1Pin]

My most impressive grilling recipe is for Gail's Psycho Chicken. Instead of making it in the oven, I grill it on in-direct heat, on a roasting rack that I put straight on the grill, for those same 2 hours. It's the most tender chicken you'll ever try.

PSYCHO CHICKEN
Whole chicken (a small one-- what are they, like 3 1/2 pounds?)
Approx 1 1/2 teaspoon dried thyme
Approx 1 tablespoon garlic, pressed
Approx 1 tablespoon cider or malt vinegar
Dry white wine (sauvignon blanc works well)
Salt
Freshly ground pepper
Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (Invariably I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken-- and lest you think I am thoroughly deranged, this manner of slash and season is actually very common in Cuban cooking.)
In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan (if you don't have a rack, no biggie-- throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.
Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.

[Beth]

We just had the Adobo Flank Steak with Corn and Tomato Relish tonight. If you like spicy food, I would give this a hearty recommendation. The relish is a bit bland by itslef, but it is a perfect compliment to the spicy meat. I used Niblets frozen corn (unthawed) so the relish was very easy to prepare while the meat was grilling. We also sliced up a couple of green onions and tossed them in for the last minute of sauteing the corn just because we had them and it seemed odd to have a rellish or salsa with no onions.

We would have tried this a week or two ago, but I didn't realize the steak is supposed to marinade for 24hrs. That prep out of the way the night before would be great for entertaining.