I used to be terrified of gas barbecues.
I’m not a timid person but the gas grills I grew up with were dangerous.
That’s because the starter button was always broken. (When dad was away we kids did not line up to light the barbecue.)
This is why:
We had to light the barbecue with a little match, reaching in that tiny side hole, all the while trying to keep our bodies stretched as far away from the barbecue as possible.
Turn on the gas. Step away. Strike the match. Reach it toward the tiny hole. Whoosh!
See what I mean?
Sometimes, something got a little singed.
That’s reason one.
Our barbecue is stored in the garage so we set up a little wooden ramp to haul it out of the side door and onto the grass.
The distance between the kitchen and the barbecue is about 30 strides and includes a door and six steps.
I am not a lazy person but I honestly can’t be bothered running back and forth from the kitchen to the grill. Putting something on the BBQ is not like putting a cake in the oven. Stuff on the grill needs to be tended. So do things in the kitchen.
That’s why I do most of my grilling in the oven. It’s just practical.
I can’t be the only home cook who thinks the barbecue isn’t actually a convenience. Am I?
Molasses and lime grilled chicken
- ¼ cup oil
- ¼ cup fresh lime juice (about 1 ½ limes)
- 2 cloves garlic, minced
- 1 Tbsp. grated lime zest (about 1 lime)
- 1 Tbsp. Grandma Fancy Molasses
- 1 Tbsp. ground cumin
- ½ Tbsp. chipotle powder (or 1 Tbsp. chili powder)
- ½ tsp kosher salt
- ¼ tsp. fresh ground pepper
- About 3 lbs. chicken pieces, skin on
- In a small bowl combine the marinade ingredients.
- Arrange the chicken pieces in a glass baking dish and pour over the marinade.
- Let chicken marinate in the fridge for 30 minutes to three hours.
Preheat oven to 350 F. Place dish with chicken (marinade and all) in the oven and bake, basting often, until done (about 30 minutes but will depend on size of your chicken pieces).
Preheat grill to medium, turn off one burner and place chicken pieces on “off” side of grill. Close lid and cook until done, turning often.
Recipe slightly adapted from www.alldayIdreamaboutfood.com
One more thing…
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