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chicken marsala bone in breast

Darnoc
Darnoc Posts: 2,661
edited November -0001 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.

002-20.jpg
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Comments

  • Smoking Bulldawg
    Smoking Bulldawg Posts: 75
    Looks very tasty. I will have to try it.
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  • Little Steven
    Little Steven Posts: 28,817
    Darnoc,

    Looks really good guy!

    Steve

    Steve 

    Caledon, ON

     

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  • loco_engr
    loco_engr Posts: 5,818
    Thanks for posting this!
    Been on my list of things to try for a long time :(
    Could you taste the wine in the bird?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Darnoc
    Darnoc 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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