By Judyrae Kruse Herald Columnist
We haven’t fired up the Forum-style barbecue lately, so what are we waiting for?
Waiting for a special recipe, of course, and Everett cook Gary Hinz shares a dandy new one with us today.
“Here is a recipe from the chapter ‘Street Food’ in the book ‘Morocco,’” he tells us.
You’ll notice Gary’s recipe also includes other-than-barbecue methods to get this specialty to the table, always a great option.
Next, because it wouldn’t be barbecue season at my house, and maybe yours, too, if we didn’t make Sheila Forsyth’s vinegar-marinated chicken, we are compelled to bring it back yet again.
It’s a must-make, must-have, much-requested recipe that’s always a go-to winner, and don’t be even a tiny bit leery when you read through the ingredients.
When Sheila told us years and years ago, now, when she first shared the recipe, “Our family votes this marinated chicken as our number one knee-buckler as we smell it wafting out of the grill on the deck.
“Don’t let the ingredients fool you. My husband won’t touch vinegary things, yet loves this chicken.”
So will you and your family, and if you give it plenty of smoke while grilling, the leftover chicken makes a totally terrific oriental-style salad.
Grilled marinated chicken brochettes
2heaping tablespoons finely chopped fresh cilantro
1/2teaspoon ground cumin, toasted
1teaspoon sweet paprika
1/2teaspoon cayenne pepper
Salt and freshly ground pepper to taste
6tablespoons extra-virgin oil (don’t substitute other oil)
4boneless, skinless chicken breasts (about 2 pounds), cut into 3/4-1-inch cubes
Rice or couscous
In a large mixing bowl, combine the cilantro, cumin, paprika and cayenne. Generously season with salt and pepper, stir in olive oil and blend well. Add the chicken and turn to coat. Cover and refrigerate for 2 hours to overnight, turning occasionally.
Prepare skewers with 6 to 8 cubes of chicken on each. Pieces should be just touching, but not squashed tightly together.
Prepare the barbecue and heat until coals are glowing. Cook the brochettes, nudging from time to time with a spatula, to cook on all sides evenly, until cooked through and firm to touch, about 4 to 5 minutes. Serve with rice or couscous.
Note: Skewers can also be cooked in a lightly oiled grill pan, skillet or griddle.
Vinegar-marinated chicken (the knee-buckler)
1cup cider vinegar
11/2 teaspoons ground poultry seasoning
In a small mixing bowl, combine all ingredients except chicken; beat until well mixed.
Arrange chicken in nonmetallic container (or self-sealing plastic bag), and add vinegar mixture. Cover bowl or seal bag and refrigerate 12 to 24 hours, turning chicken occasionally. Drain chicken on paper towels before grilling.
Makes enough marinade for about 2 chickens, if small.
The next Forum will appear in Wednesday’s Good Life section.