My husband and I had a nice barbequed late lunch/dinner today, which included chicken thighs and drumsticks, and a grilled potato side cooked entirely in foil. We had planned to have the cookout yesterday, but my husband worked long hours the night before and begged off.

 

I started marinating the chicken in a mix of teriyaki sauce, minced garlic and a dash of soy sauce Saturday night. The meat was well-soaked, but during the grilling process a nice teriyaki crust formed on the chicken making the skin almost a shiny black. Sounds awful I know, but it was actually a divine bit of poultry with wonderful flavor and texture. My husband had me write down the marinating process – he wants to have a repeat of our lunch several times during the summer months:

Teriyaki Marinade for Grilled Chicken

1 package each chicken thighs & drumsticks, skins on

6 or 7 TBS teriyaki sauce (not the thick marinade-brand)

1 TBS minced garlic from the jar

1 TBS soy sauce

 

Combine the meat and the seasonings and toss well; for a normal marinade a few hours would do, or overnight. However, in the case of our meal today the chicken stewed in the refrigerator in a gallon-slider-storage bag for just over two days. During the marinade, I also moved the bag around, allowing the juices to cover the meat evenly. One can also decrease or increase the amount of teriyaki sauce added to the marinade, according to taste.

All that’s left is the grilling – we use charcoal in an outdoor barbeque, and the entire batch of chicken was cooked in just under an hour.

 

As a side, I prepared a recipe gleaned from my mother’s cousin Jackie (who resides in Niagara-on-the-Lake, Ontario). I may have written about this dish before, but I could not find it anywhere in my blog archives.

 

The recipe is so easy, with the best of results……

Grilled Potatoes a la Jackie Labrecque

4 to 5 large potatoes, peeled and sliced

1 medium onion, cleaned and sliced

1 stick butter, cut into “pats”

Salt & pepper to taste

Aluminum foil

 

Spread out a large sheet of aluminum foil on a flat surface; arrange the potato slices down the middle lengthwise. Add butter pats, and salt and pepper to taste. When adding the onion slices on top, pull apart so that the slices fall into thin rings (just as in onion rings). Pull the aluminum foil up lengthwise so that all of the ingredients are settled into the middle, press edges of foil together and roll under a few times to get a good seal. Fold up both ends the same way, and poke a few holes in the top of the foil “package” to allow for ventilation. When grilling, make sure the ventilation hoes are face up along with the top seal.

The potatoes cook fairly quickly – anywhere from twenty minutes to a half-hour. To eat, simply place the foil package on a plate or in a large bowl, open the top seal and spoon out individual portions.