Chicken Kick.
May 13th, 2008
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Six Chicken Thighs marinated in ‘Feast from the East Sesame Dressing’, plus two others marinated in the Pasta Connection’s Chimichurri Sauce. It’s been previously mentioned that Chicken marinated in this sesame dressing is supurb, but wanted to test something different. This Cimmichuri Sauce has been great on bread, and an awesome marinade for a Pork Loin, so thought I’d try it on Chicken this time. For the record, I think it toughened the meat a bit, which wasn’t good. The two weren’t as juicy as the other six. All were BBQ’d on a propane grill.
Today’s Mother’s Day. Time to enjoy our family meal. It’s different than what’s typically considered BBQ’d Chicken, BBQ Sauce wise. The baste and dipping sauce is made of Nucoa Margarine, Apple Cider Vinegar, Garlic Salt and Paprika. Dad bastes the chicken breasts over mesquite chips. Mom says Butter won’t do, nor any other Margarine. They say Nucoa doesn’t flare as much on the BBQ when basting. The combination definitely makes a great dipping sauce too. I still love it after all these years.
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