Tuesday, May 15, 2012

"DUSTED" Grilled Chicken

I finally had time to do grill yesterday!  This is a new recipe I tried that was very good so I am sharing it with the Blog Readers and will be included in the next cookbook.

DUSTED Grilled Chicken

Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
White Zinfandel
Lemon Juice

Use a large enough pan to fit all the chicken in a single layer.  Do not use a reactive pan such as aluminum or iron. Stainless Steel is OK as the marinade is quick.  If you want to marinade overnight then use a re-closeable plastic bag.

Sprinkle DAVIS DUST to cover the bottom of the pan.  Rinse and pat dry the chicken and then place on the DUST in the pan.  Sprinkle the top of the chicken with Lemon Juice and Olive Oil to moisten.   Sprinkle on more DUST and rub the seasoning in.  Turn the Chicken to make sure that is coated with the DUST.  Add about 1/2 cup of the White Zinfandel to the bottom o f the pan.  Cover and refrigerate for at least 2 hours.  Turn the chicken over after on hour. cover and return to the fridge.

Heat your grill on high for five minute to burn off any reside.  Turn down to low,.  Take a cloth or paper towel dipped in vegetable oil and oil the grill.  Put the chicken on and set a timer for 8 minute.  After 8 minutes turn the chicken 90 degrees to get grill marks.  Cook for another 8- 10 minute and then turn over.  The total time will be about20 - 35 minutes depending on how thick the chicken is.  The internal temperature should be at least 160 F. If you are using a Charcoal Grill - put the chicken over indirect heat and adjust your cooking time as needed.

I made enough that I could freeze the leftover for salads or sandwiches.  It would also be good on pizza.