MARINADE
1 Lemon; juice of
1/2 c Soy sauce
2 tb Olive oil
-GRILLED CHICKEN-
3 lb Chicken parts; with skin and
-bones
2 c Marinade
CORNBREAD
1 c Cornmeal
1/4 c Flour
1/2 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
2 Eggs; lightly beaten
1 c Creamed corn; (or 8.5-oz. c)
1 c Sour cream; or buttermilk or
; combination
1/2 c Oil; or 1 stick melted
; butter
1 cn Diced green chiles; drained
-(7-oz)
2 Stirps bacon; chopped cooked
; including grease
; optional, up to 4
1 Chopped onion; optional
1 Seeded and chopped jalapeno
-peppers; optional, up
To 2
1 tb Oil
Grilled Chicken:
Soak chicken in Marinade for 1 or more hours. Cover and refrigerate.
Bring to room temperature. Cook over medium fire (about 350 degrees),
turning 4 times. Check for doneness with instant read thermometer
(cooking time approximately 50 minutes). Make extra and you’ll have a
great portable lunch the next day.
Cornbread:
Preheat oven or grill to 425 degrees. In a large bowl combine dry
ingredients. Separately, mix all other ingredients except 1
tablespoon oil, and then combine wet and dry. Heat 10″ cast iron
skillet over high heat on stove top or on preheated grill. Swirl in
reserve oil to coat bottom and sides. Pour in batter. After a minute
or two, crust will begin to form. Bake 20 minutes (or 30 minutes over
5,000 feet), or till toothpick, fork, or skewer comes out clean.
This recipe is from the Happy Camper’s Cookbook by Marliyn Abraham and
Sandy MacGregor. They prepared the recipe on our Tuesday, March 9,
1999 episode.
Marinade (Makes about 3/4 cup)
GMT RECIPES
GMC formatted by Barb @ PK using NTS & GMC Buster on 3/14/99.
Yields
1 servings