Friday, August 29, 2008

Salt and Pepper Chicken

salt and pepper chicken

Chicken skin and grill = burnt chicken. Last weekend the boyfriend and I bought our first grill, and then burned the first thing we tried to grill on it.

The recipe for Salt and Pepper Chicken told you to put it skin side down, close the lid and let grill for 8 minutes. The result? Blackened chicken. In a bad way.

Luckily, the chicken was just fine underneath the skin. On the side was Corn with Bacon and Scallions.

2 comments:

Sarah said...

I am VERY SLOWLY learning to grill chicken w/o burning the skin... with my grill the key is to cook slowly.

BumbleVee said...

I found your blog on the ww boards—it's great!