Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Confusing directions
    Lost? Site Map

    Confusing directions

    ChefWendyMG
    Fri Jul 13, 2012 10:05 pm
    Experienced "Head Chef" Poster
    I am interested in possibly trying this recipe but am slightly confused. Slap Me Silly Grilled Chicken. It says to cut up the chicken into pieces. But in the directions it only talks about what to do with the breast pieces. It also says to place the breast on the side of the grill with no heat. Do the other pieces go on top of the coals or this for a gas grill? Also will the brown sugar burn? We only like the dark meat so not sure how to cook this. Thanks everyone.
    Red Apple Guy
    Sat Jul 14, 2012 8:36 am
    Forum Host
    Hey Wendy
    The recipe does switch from breast to whole pieces but the method will work for either as long as the pieces are turned while cooking at the 30 minute point.

    The way I read the recipe, the chicken pieces are marinated for 3 hours or so and placed on the grill (doesn't matter what kind) with indirect heat. This means the meat is not directly over the flames or coals. That way the cooking is slowed down, allowing larger pieces to cook all the way through.

    If using a charcoal grill, spread the hot coals over half the charcoal grate and cook over the other half adding coals if needed half way through the cook. aim for a moderate heat to avoid burning the sugar in the marinade.

    if using a propane grill, leave one or more of the burners off to cook over and set a moderte heat with the other burners.

    Sugars burn around 325F, but I would try to control the temps at 375 if possible. The sugar is diluted in the marinade.

    Red
    ChefWendyMG
    Sat Jul 14, 2012 2:29 pm
    Experienced "Head Chef" Poster
    great. Thank you icon_biggrin.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites