Galveston grilled air-dried chicken


2 3 lb chickens, cut into pieces
1 lemon, cut in half
6 cloves garlic, crushed
1 tbsp cayenne pepper
2 tbsp paprika
vegetable oil

How to prepare

Rub the chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne pepper and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once, for 15 minutes. Add the white meat to the grid and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 to 20 minutes longer. Sprinkle with salt and pepper to taste before serving. The recipe originated from the well known cooking teacher and chef, mary nell reck. It’s a winner in the tongue-sizzling sweepstakes!

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