Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. – H. L. Hunt
I have to start with apologies. I’m sorry for not posting as much over the last week, which is usually daily. But more importantly I have to apologize for posting too much, at the detriment of my life off this keyboard.
It’s easy to get obsessed and I’m guilty of that – in spades, to the detriment of the far more enriching parts of life. But no more. It’s not that I’m going to disappear, but perhaps half as much as I have been doing is a better way to live. So that’s why I have been “lax” the last week. I've been thinking.
It’s not that I don’t find doing this rewarding, but there are more important things and relationships in life. Doing this is a heavy time investment.
Every post takes me about an hour and that’s not the constant planning, cooking or gardening, and photography. So you can see why It’s time, after 2-1/2 years constant, for me to back off a little. I/we need a life.
Keep all that dedication in mind when you read blog posts. They don’t drop from the sky. They’re a lot of work. So comment. Comments make it worth the time all bloggers invest in what we share.
But enough of that discussion with you, my readers. Let’s talk chicken on the barbecue, briefly. :-)
If you’re anything like me you’re probably sick to death of barbecue sauce by now. If you’ve been using your barbecue you’ve been slathering the sugary, red stuff on everything.
Here’s a different take on things. It’s a mustard marinade that you use to baste as you barbecue. The taste is amazing, herby with a distinct sweet/wine/mustardy flavour.
Two words of caution: first, because of the fat, chicken tends to flare up and burn on a barbecue. So keep an eye on it. Second, only marinate chicken on the counter for 2 hours at maximum, and make sure it’s chilled to start. You don’t want to get sick.
This recipe was a nice change. It didn’t hurt that we had fresh steamed chard from the garden to accompany it.
Grilled Dijon Chicken
Prep: 5 min | Marinate 2 hrs | BBQ: about 30 min | Serves 3-4
6-8 chicken thighs, skin on and bone in
1/4 cup white wine
1/4 cup olive oil
1/4 cup dijon mustard
2 tbsp honey
1 tsp cracked black pepper
1 tsp salt
2 tbsp chopped fresh oregano
Mix the marinade ingredients together in a baking dish big enough to hold the chicken. Nestle the chicken into it, turning to coat well.
Alternatively, pour the marinade over the chicken in a zip-lock bag and rub well.
Turn, or rub, the chicken at least twice during marination.
Fire up your barbecue to medium low and cook until internal temperature reaches almost 180°F. Let the chicken rest for 5 minutes. It will reach 180 while resting.
Serve with whatever sides you prefer.
You know, I really like comments... I really do.
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