Everyone can provide an appetizing Chicken meal for their family and friends by adding a marinade to their Chicken before cooking. One of the most versatile meats is Chicken which acts like a sponge when marinaded allowing the flavors to set in. For an Asian flavor, I really enjoy using Mr Yoshida’s Marinade and Cooking Sauce. The results are a scrumptious teriyaki flavor mixed with several different spices. When marinating chicken, it is best to let is sit for 4-6 hours, or overnight. Marinating chicken will not only add flavor, it will also make the chicken more tender and juicy.
Marinaded Chicken Thighs and Drumsticks overnight with Mr Yoshida’s Marinade & Cooking Sauce and McCormick Grill Mates Montreal Chicken Seasoning. I’ve learned that these two items provide an exceptional flavor combination. Even though the chicken legs were small I was still able to use the Leg and Wing Rack by laying the drumsticks on top rather that hanging them. Elevating the drumsticks allows them to cook more evenly.
Scrubbed and dried baking potatoes then rubbed them with Annie’s Roasted Garlic Extra Virgin Olive Oil and seasoning them with Fagundes Seasoning. Baked the potatoes in the Char-Broil SRG with the lid Open on High for approximately 1½ hours until their internal temperature reached 210ºF.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 325ºF using Apple wood BBQ pellets. Roasted the Chicken Thighs and Drumsticks until their internal temperature reached 180ºF. For planning purposes, it took 1 hour for the chicken to reach temperature.
Rested the chicken under a loose foil tent for 15 minutes before serving. Note the wonderful color … and yes, they tasted as good as they look!!
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