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chicken marsala bone in breast

DarnocDarnoc Posts: 2,661
edited 4:54PM in EggHead Forum
This turned out pretty good.Cooked at 400 indirect raised grid.Basted twice in a thirty minute time frame.
After 30 minutes of cooking I closed the daisy to 1/8 inch opening and the bottom vent to a 1/4 inch opening and cooked till it was 165 degrees.The temp will drop to around 275 at this time but don't worry.

The marinade was .

4 cloves garlic mashed
1/2 cup olive oil
1/4cup Marsala wine
4 tablespoons rosemary
juice of one lemon

Marinate for two hours or more.

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Comments

  • Looks very tasty. I will have to try it.
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  • Little StevenLittle Steven Posts: 27,285
    Darnoc,

    Looks really good guy!

    Steve

    Steve 

    Caledon, ON

     

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  • loco_engrloco_engr Posts: 3,673
    Thanks for posting this!
    Been on my list of things to try for a long time :(
    Could you taste the wine in the bird?
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  • DarnocDarnoc Posts: 2,661
    There was just a hint of the wine flavor.This my have happened because the skin was left on or might have to marinate for a longer period of time say over night.I might try poking the breast all over with a fork then let it do its thing over night.
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