經過第一次烤蘆筍的經驗，今天決定烤一點比較有難度的。昨天我老婆跟我說家裡的冷凍庫還剩下一些我岳父岳母回台灣的時候剩下的雞肉。既然有現成的雞肉，那我們就來烤雞吧！本來我以為我們冰箱裡的雞肉是雞腿肉，所以我找了一個烤雞腿肉的食譜。結果等我把材料準備好之後才發現其實是雞翅膀。算了，就將就著烤吧！
今天烤的雞肉叫做 Barcelona Chicken。食譜來源：Weber’s Real Grilling。
我的火喉控制還有待加強，不過你們看到那些黑黑的並不是烤焦的雞肉，而是黏在雞肉上的醬料。材料與作法如下：
Barcelona Chicken
Marinating Time: 4-6 hours, or as long as 12 hours
Grilling Time: 30-40 minutes
Marinade:
5 Scallions, cut into 1 inch pieces
1 cup lightly packed fresh basil leaves
3 large garlic cloves
2 serrano chile peppers, roughly chopped
1/4 cup extra virgin olive oil
2 tablespoon sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4-5lbs
To make the marinade:
In a food processor or blender, combine the marinade ingredients and process to a smooth paste, 1-2 min
Cut the chicken into 6 pieces: 2 breast pieces, 2 legs with thighs, and 2 wings (remove and discard the wing tips). Then cut the legs through the joint between the drumsticks and thighs. Cut each half-breast in half crosswise.
Place the chicken pieces in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal it tightly . Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 4-6 hours, or as long as 12 hours, turning the bag occasionally.
Remove the chicken pieces from the bag and discard the marinade. Grill, skin side down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes. During the last 10 minutes of grilling time, move the chicken over direct medium heat until well browned all over, turning once.
Serve warm.
