Chef Jason’s World Famous Double Action Chicken
Don’t kid yourselves, folks. This is the best way to do chicken. This is for thighs (my personal favorite), drumsticks, wings, or even quarters. (excluding boneless skinless breasts) This is also great because I really don’t like handling raw poultry at the campsite. So as always, some of the prep is done at home.
- 2 to 3 pieces of chicken per camper, depending on which type you choose to go with
- Olive oil to coat chicken, for baking
- Salt and pepper to coat chicken, for baking
- Several sprigs of rosemary
- 1 cup fresh-chopped parsley
- ¼ cup vinegar
- 2 lemons, ¼ inch slices
- 8 to 10 cloves of garlic, minced
Coat chicken in oil, salt, and pepper. Arrange chicken pieces on baking sheet and foil and bake for about 30 minutes in a 350 degree oven, or until done. Let cool.
Next, add pieces to zip top bag and fill with lemon slices, vinegar, rosemary sprigs, parsley, and minced garlic. You can also add a little chicken broth or stock here. Press out as much air as possible. This is going to be a marinade. Keep refrigerated and then keep cool in a cooler with ice for transport to the camp site. You can also feel free to add in any other seasonings or herbs of your choice. Experiment!
Since the chicken is basically already cooked, just throw it on the grill long enough to warm through and get grill marks on both sides, 5 to 7 minutes per side.
You can also marinade the chicken overnight in chicken broth, lemon juice, and various herbs for another level of flavor, which is what I do. You can serve with the dipping sauce of your choice, such as Buffalo, teriyaki, or BBQ. Enjoy!
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