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Sweetie's Favorite Chicken
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Recipe courtesy Jess White, of Seattle, Washington. Ingredients: 5 chicken thighs without skin (can use boneless as well)
2 Tbs. McCormick's Creole Seasoning
2 tsp. Schilling Lemon Herb
1 tsp. garlic powder
Salt to taste
Water bottle for spritzing Preparation: Wash chicken thighs and pat dry. If necessary, remove skin with knife. Set chicken on a flat surface and lightly sprinkle on both sides with McCormick's Creole Seasoning, Schilling Lemon Herb and garlic powder on both sides of chicken. Adjust seasoning to your liking. Heat grill to medium. Place chicken on grill and cook for about 3 to 7 minutes per side, depending on the heat and your grill. Gently spritz chicken with water to lightly steam meat and keep it moist, as needed. Remove from grill and enjoy. Servings: 4 Chef's Notes: - This is good served with a big green salad and garlic mashed potatoes.
- I prefer to use McCormick's Creole Seasoning because it's not too salty -- the sodium in other varieties is overpowering.
- If there are any leftovers, warm chicken and serve as follows: Make seasoned hashbrowns, grate sharp Cheddar cheese and chop a few green onions. Chop the chicken into bite-size pieces, or just pull off the bone. Place bits of everything in warmed tortillas and wrap burrito-style. This is great for breakfast.
We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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