A well-prepared dinner plan gets me through the week. Tonight, I marinated a package of drumsticks and thighs (approx 1 pound each) in red wine vinegar, minced garlic, canola oil, poultry herbs and soy sauce for about an hour. Grilled it over “distant” medium heat, meaning, I pre-heated the gas grill, lowered the heat sources closest to the front of the grill to low, and cooked the chicken for 7 minutes on each side. For the last round, I lowered the heat entirely on the grill to low, and cooked the chicken pieces for another 7 minutes – the skin is crispy and dark brown, and the meat is starting to curl back from the bone.
Another lunch/dinner option to keep my lunch and dinner assembly running smoothly.
Plus, this is a popular entree my daughter is certain to finish!