- Aug 27, 2008
- 5,170
- 409
Tonight's quicky throw-together for dinner while the wife & kid's were gone shopping, and I was organizing my outdoor kitchen...enjoy!
Boneless/skinless chicken breasts, rubbed with olive oil and seasoned with cbp & salt:
Searing over a very hot charcoal fire...(grate temp approx 700-750*F, enough to burn your hands through welding gloves @ 6-8" distance within 20 seconds)...for 10 minutes/side, then placed onto the warning rack with temps around 375* for a total of 50 minutes with the largest, and 35 minutes with the smallest. These were mostly large pieces, and I didn't want to butterfly them due to slicing after cooking. The smallest ones were held back for 15 minutes before hitting the grill so they'd all be ready about the same time. Igrill the bottom side first, then the rounded/top side so that I can see where the meat is opening up as it cooks on the bone-side after turning them over and see the color turning inside a bit...good tell-tale of how quickly it's cooking before probing for temps...just me.
165* internal temps, and time for dinner...had a couple reaching the mid-170's range, so they cooked a bit faster than I expected. I rested these for about 5-6 minutes before slicing, and put them straight from the board to the bed of rice, drowned 'em in sauce and it was chow time:
The tomato sauce is 1 - 28 oz can peeled & crushed tomatoes, 1 - 10 oz can ro-tel diced tomatoes & chilies, seasoned with crushed rosemary, oregano, thyme, lavender, marjoram and sweet basil:
The rice is par-boiled long grain (no rinse or soak needed), 6 cups water, 3 cups rice...water brought to rapid boil, rice added, then, stirred twice in 1/2 minute, covered and heat turned off. Texture was slightly aldente with about 1/8 cup water in the bottom after 30 minutes of steaming:
I'm hungry! A platter for 8:
Nice and thick on the sauce...I started it before I seasoned the breasts or fired the charcoal chimney...let it simmer for over an hour while covered:
Just about 1 hr, 15 minutes from start to finish, including firing the charcoal chimney...gotta love it!
Thanks for peekin' at my quicky (and tasty) dinner!
Eric
Boneless/skinless chicken breasts, rubbed with olive oil and seasoned with cbp & salt:
Searing over a very hot charcoal fire...(grate temp approx 700-750*F, enough to burn your hands through welding gloves @ 6-8" distance within 20 seconds)...for 10 minutes/side, then placed onto the warning rack with temps around 375* for a total of 50 minutes with the largest, and 35 minutes with the smallest. These were mostly large pieces, and I didn't want to butterfly them due to slicing after cooking. The smallest ones were held back for 15 minutes before hitting the grill so they'd all be ready about the same time. Igrill the bottom side first, then the rounded/top side so that I can see where the meat is opening up as it cooks on the bone-side after turning them over and see the color turning inside a bit...good tell-tale of how quickly it's cooking before probing for temps...just me.
165* internal temps, and time for dinner...had a couple reaching the mid-170's range, so they cooked a bit faster than I expected. I rested these for about 5-6 minutes before slicing, and put them straight from the board to the bed of rice, drowned 'em in sauce and it was chow time:
The tomato sauce is 1 - 28 oz can peeled & crushed tomatoes, 1 - 10 oz can ro-tel diced tomatoes & chilies, seasoned with crushed rosemary, oregano, thyme, lavender, marjoram and sweet basil:
The rice is par-boiled long grain (no rinse or soak needed), 6 cups water, 3 cups rice...water brought to rapid boil, rice added, then, stirred twice in 1/2 minute, covered and heat turned off. Texture was slightly aldente with about 1/8 cup water in the bottom after 30 minutes of steaming:
I'm hungry! A platter for 8:
Nice and thick on the sauce...I started it before I seasoned the breasts or fired the charcoal chimney...let it simmer for over an hour while covered:
Just about 1 hr, 15 minutes from start to finish, including firing the charcoal chimney...gotta love it!
Thanks for peekin' at my quicky (and tasty) dinner!
Eric
