Just a simple Chicken cook....

Big Murth

Last night defrosted four bone-in big chicken breasts that were screaming for a release from the chest freezer. Dusted liberally with Charcrust Smoky Southwest blend and a little olio d' oliva for a few hours, and then cooked them "semi-indirect" (used the grill extender upside down, with the smaller grid holding a drip pan, breasts on top grid) at 350, with a little mesquite and apple for smoke flavor. Wonderful after an hour. Sometimes less, is more!!
Big Murth

Sundown

Big Murth,
Your statement is so true. I think that sometimes we get caught up in trying too hard to find new ways to cook a chicken or nay other piece of meat. Marinating it in heaven knows what and thinking it tastes great leaves some question in my mind. Less is more. Underline the "is".
Great reminder

TF1

Big Murth,[p]I'm with you....keep the chicken simple. There is something to be said for pardon the expression, "plain", chicken. Try this:
Cut a garlic clove in half and rub the cut end on the pieces of chicken.
brush liberally w/ olive oil.
sprinkle w/ kosher salt and coarse cracked pepper.[p]That's it 350. Direct to give it a touch of crust. Man o' man!!!
I am all for different rubs as well but mostly I go with this.[p]Good Luck,[p]TF1