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Killer Midweek Mediterranean Chicken
KiterTodd
Posts: 2,466
As much as I love a long weekend cook, more often than not a quick midweek cook is in order. This was something I had on the table 90 minutes after arriving at the food store...
I bought a precut whole chicken (shaving minutes here, needed to get dinner on the table).
Came home, lit the egg, fed the dog, back to the chicken...
I tossed the chicken in a thick marinade of
- olive oil
- garlic
- juice of one lemon
- splash of beer, to add volume as needed
- tsp of corn starch
- heavy shake of Greek seasoning (Dizzy's Mediterraneanish)
- sea salt
- fresh ground black pepper
I worked that under the skin a bit, and let that sit covered until the egg was ready to go.
I was going to set the egg up for raised direct, but I had some leftover fat flaming up so I went with raised indirect and it ended up being perfect. Cooked at dome temp for 375-400 for no more than 40 minutes. When I checked temps I had exceeded 165 in the meat, but the chicken was still very moist.
(Thermopen battery was dead so I had a 5 minute scramble around the house looking for two CR2032 batteries and trying to get the old ones out of the damn thing!)
Flipped 2/3 of the way through the cook and was pleased to find brown skin and some great smelling chicken.
Everybody loved it and I just made chicken salad out of the leftovers. Skin was crisp and the flavor got right into the meat.
I had mine with a little hot sauce, but SWMBO'd demanded some dill yogurt sauce the next time I make it. It really had a nice flavor.
Chicken after the first flip. (it was a lot browner than this flashlight pic shows)
.
On the table with a bit of cilantro.
I bought a precut whole chicken (shaving minutes here, needed to get dinner on the table).
Came home, lit the egg, fed the dog, back to the chicken...
I tossed the chicken in a thick marinade of
- olive oil
- garlic
- juice of one lemon
- splash of beer, to add volume as needed
- tsp of corn starch
- heavy shake of Greek seasoning (Dizzy's Mediterraneanish)
- sea salt
- fresh ground black pepper
I worked that under the skin a bit, and let that sit covered until the egg was ready to go.
I was going to set the egg up for raised direct, but I had some leftover fat flaming up so I went with raised indirect and it ended up being perfect. Cooked at dome temp for 375-400 for no more than 40 minutes. When I checked temps I had exceeded 165 in the meat, but the chicken was still very moist.
(Thermopen battery was dead so I had a 5 minute scramble around the house looking for two CR2032 batteries and trying to get the old ones out of the damn thing!)
Flipped 2/3 of the way through the cook and was pleased to find brown skin and some great smelling chicken.
Everybody loved it and I just made chicken salad out of the leftovers. Skin was crisp and the flavor got right into the meat.
I had mine with a little hot sauce, but SWMBO'd demanded some dill yogurt sauce the next time I make it. It really had a nice flavor.
Chicken after the first flip. (it was a lot browner than this flashlight pic shows)
.
On the table with a bit of cilantro.
LBGE/Maryland
Comments
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Love those ingredients.. It looks awesome..Greensboro North Carolina
When in doubt Accelerate.... -
Delicious looking.
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BAM. you nailed it!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Looks great brother! I'd hit that hard!Sandy Springs & Dawsonville Ga
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Winner winner......
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Sounds good, looks good, family happy. What's not to like? Nice cook!!
PS, dill yogurt sounds good too.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks for the feedback. Really wish I had taken some better photos, but going with the fast grill to table theme...no time for snapshots!
Served it with some whole wheat Naan (bread) that I warmed on the egg, and
some roasted broccoli and shiitake mushrooms that I made in the oven.
LBGE/Maryland -
Nice presentation of the pollo. Looks delicious.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Thank you, Bookmarked!
“All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
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Love the ingredient list and chicken looks killer indeed. Sometimes a rushed cook turns into a home run. Bookmarked, Thanks!canuckland
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Spot on!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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