Steph whipped up the excellent recipe pull from a Food & Wine magazine. We followed the recipe to a T including quarter a young chicken.
The sauce below ended up making the dish. It was great on everything but especially the jasmine rice.
You could the chicken indirectly so it take longer. I have a 3 burner grill so turned the two outer burners on and cooked in the middle. The ideal cooking temp is 400-450 degrees. The key is getting the chicken to over 165 degrees which took right at 40-45 minutes.
Done and ready!
The final plated dish! It was excellent!
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