Thursday, July 9, 2015

Chicken! Chicken!

 Not what you were thinking this post would be about, huh?
This is a recipe post.
An easy, peasy, DELICIOUS recipe.

When our family went to Grand Cayman several years ago, Trip Advisor reviewers said that we should most definitely eat at this little hole in the wall eatery.
Holy cow were they ever right!  We ate there twice, we loved it so much!
I was so enamored with the the luscious, heavily herbed, lemony chicken that it became my mission to duplicate it at home.  
I believe that I have mastered it minus one ingredient---wood firing.  
They slow roast theirs over a wood fired spit.  I don't have one.
 However, my version is pretty darn close! 

6 to 8 bone in/skin-on Chicken Thighs
1/4 cup Olive Oil
4 Tablespoons Montreal Seasoning
1 whole head of Garlic, peeled
3 large Lemons, juiced (save the peel)
1 large bunch each of Oregano, Thyme and Rosemary

Cut the lemon peel into quarters.
Add all the ingredients to a Gallon Size zip bag.  
Mash the ingredients together a bit and store in refrigerator overnight or a minimum of 2 hours. You want to break up the herbs to release their oils.
If you think of it, turn it a couple times to redistribute the ingredients.

Preheat oven to 300* (slow cooking! Makes all the difference!)
 Line a 13x9 pan with heavy duty foil.  (otherwise clean up will be a booger)
Add all the contents from the bag.
Bake for 3 hours.  Baste chicken with juices a couple times.
For the last 15 minutes, turn the oven up to 400 degrees to get a nice brown color on everything.

 Remove everything in the pan to a serving dish/bowl.  
Pour the juices in something because you are most definitely going to want them to dip your chicken in.  We serve this dish with rice.  The drippings are an obvious choice to pour over rice as well.
1. You can definitely do this in a slow cooker on Low.  It won't be as pretty, but it will still taste amazing.
2. I have tried this recipe with Chicken Breasts.  It's just not the same.  The chicken gets dried out and the missing fattiness of the thighs leaves much to be desired.
3. On the subject of fattiness, I do trim most of the obvious fat from the chicken thighs before I mix them with the other ingredients.  Some fat is tasty, too much fat is just icky.
4. Good golly this makes amazing chicken salad the next day if you have any leftovers!


  1. Hummmmmmmmmmm YUMMMY YUM!


  2. Wow, does that ever sound good. Thank you for sharing this with us.