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Chicken Quarters?

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ATX
ATX Posts: 98
edited November -1 in EggHead Forum
Pregnant wife is starving, bout to fire up my green buddy. Any reccomendations for a fast cook. They've been marinating in Goya Mojo for about 48+ hours now.

Thanks, Amaury
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    Now THAT's funny! I'll bet she'd like to wash all that goop off! LOL

    Sorry, couldn't resist. I think you left off whatever you're marinating.
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  • ATX
    ATX Posts: 98
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    Chicken Quarters dude, Chicken Quarters.
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    I got it. JK
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    Here's one. Not sure if it'll work with the Mojo marinade you've already done. But at least you can get some temps and times from it.

    Just messin' with ya on the previous post.

    Happy Egging.
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    Woops, might help if I posted it:

    Easy Grilled Chicken
    Category: Chicken
    Group:
    Submitted by: Peter Estern pae@eudoramail.com

    Ingredients:
    • 1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings) • 2 tsp garlic minced fine
    • Seasoning Paste: • 2 tsp fresh ginger minced fine
    • 1 tsp whole coriander seeds, roasted and then ground • 2 Tbs lemon juice or white wine vinegar or a combination of the two
    • 1 tsp salt • 1 Tbs olive oil
    • ½ tsp freshly ground black pepper
    • 1 tsp red chili powder


    Cooking Directions:
    • Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they just start to become fragrant, about 3 to 5 min.
    • Remove from heat & allow to cool a few minutes.
    • After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a heavy pan against a cutting board.
    • In a small bowl mix all seasoning ingredients together into a thick paste.
    • And finally:
    • Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge.
    • Grill the chicken directly on the grid starting with what used to be the skin side up at 325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10 to 20 minutes.
    • Enjoy.
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