Ya’ll, I’m supposed to be talking to you about the best grilled chicken recipe ever. But I am not even sure what that is. Some people love traditional BBQ sauce on grilled chicken. Some people love an oil- and lemon-based glaze. And I love a simple sweet/salty/spicy glaze on my grilled chicken. And because I am the grill master (mistress?) at my house, the family just has to go along with it.
I want to talk to you about spray oil – one of the top five tools in my grilling arsenal. I know. Weenie. I’ll give you that. But I will use every trick in the book to make sure my grilled food comes out the best that it can be. And all those instructions about letting meat grill until it naturally releases from the grates? Let’s just say in more than 20 years of manning (womaning?) the grill, it’s never worked for me. But spray oil is my trusty sidekick. It never fails.
Especially when you’re grilling something with zero fat like a chicken breast or a pork tenderloin, spray oil is my saving grace. Just spray it on heavily like a Florida girl uses baby oil to get a tan (yes, I did that and it was completely wrong) and let ‘er rip.
So, I’m a big fan of sweet/salty/spicy combinations. This glaze involves orange juice, ginger, soy sauce and hot sauce. Is it the best grilled chicken ever? I have no idea. But it was the best grilled chicken we had last night.
Orange Ginger Grilled Chicken Prep Time: 30 minutes Cook Time: 3 hours Total Time: 3 hours, 30 minutes Ingredients Marinade Ingredients 2 beef roasts approximately 2.5 lbs each 16 oz. bottle of Italian dressing (I selected the zesty variety) 1 cup dry red wine Fresh cracked pepper Kosher salt Grilled Chuck Roast Stew Ingredients 2 previously marinated beef chuck roasts approximately 2.5 lbs each 5 lbs potatoes (fingerling and ‘b’ size reds were used here) 2 lbs carrots (I selected rainbow variety for added color but regular carrots will work) 4 celery stalks 1 large sweet onion 2 garlic cloves (minced) Coarse ground pepper Kosher salt 64 oz beef broth, divided 2-4 cups water Instructions Combine the marinade ingredients in a container or resealable plastic bag and put in the fridge for 4-48 hours Remove the roasts from the marinade and start chopping vegetables Chop all the veggies and put them in a roasting pan, reserving the potatoes and garlic and later Pour in one of the containersof beef broth and a cup of water until the veggies are mostly submerged so the veggies are still poking up over the level of the liquid Add the salt and pepper Prepare the grill for two zone grilling with with coals on one side and nothing on the other Target temperature inside the grill is 275-300 Put smoke wood on the coals and place the roasting pan on the side with no heat Place a roasting rack in the pan and place the beef chuck roasts on the rack After an hour, add the potatoes and garlic Smoke for about 2 hours, depending on the size of the roasts and the heat of the grill, making sure to add liquid as needed to keep the level consistent Sear the chuck roasts on each side and submerge in the broth and veggies After 30-60 minutes, depending on the size of the roasts, remove the grilled chuck roast stew from the grill Slice one of the roasts for sandwiches The other chuck roast, chunk up and mix into the pan for stew 3.1
