posted on Nov, 4 2013 @ 01:06 PM
reply to post by CX
Sure, why not?
This is my own version of something I learned from a BBQ chicken fiend. The first step is to marinate the skinless chicken parts for hours (not
overnight) in a blend of ingredients including….
Lots of Ginger Ale
Lots of French's Yellow Mustard
Lots of Fresh chopped Tarragon
There should be enough of these ingredients to swim the chicken. Turn in the fridge a few times to even the soak.
When you barbecue, cover the grill with foil and place the chicken on the foil to cook. Wash the cooking chicken (in boiling puddles) with the left
over marinade and fresh Ginger Ale.
Once the meat is almost completely cooked, remove the foil and place directly on the grill to finish.
Once done the edges should be seared and the meat have a yellow color (from the mustard) with flecks of Tarragon coating it.
The taste will be awesome.