LCBO Food & Drink Summer 2016

HOW TO USE IT

You’ll have enough marinade for 4 lbs (2 kg) of bone-in, skin-on chicken. It’s particu- larly delicious used on thighs and wings. If you’re short on marinating time, make 1 / 2 -inch- deep (1-cm) slashes all over the chicken pieces (wings ex- cepted), cover with marinade, refrigerate and leave for 4 to 6 hours; otherwise take your time and marinate overnight, but not longer then 12 hours. Cook over indirect heat by lighting only one side of the grill, closing the lid, and pre- heating on high to 450 ° F (230 ° C). Cook chicken, with lid closed, on the unlit side of the grill until juices run clear and chicken is cooked through and crisp.

Lime Leaf, Lime &Yogurt Marinade for Chicken recipe on page 149

FOOD & DRI NK SUMMER