King Kong Chicken
Kate Neville
Recipe from 6/29/96
ingredients
- 10-12 medium-large pieces skinless, boneless chicken (about 2 1/2 pounds)
- Marinade:
- 4 oz balsamic vinegar
- 2 oz red wine vinegar
- 4 oz good quality olive oil
- 3 oz cream sherry
- 2 tsp sesame seeds
- 1 tsp lemon pepper
- 1 tsp paprika
- 1/2 tsp seasoned salt
- 1/2 tsp crushed thyme
- 1 tsp crushed tarragon
- 1/2 tsp powdered ginger
- 10 large garlic cloves (fresh), crushed with garlic press
directions
- 1
Mix marinade ingredients in blender or in screw top jar. Marinate chicken for 3-4 hours in large rectangular pyrex dish. Turn chicken pieces over every hour while marinating.
- 2
Cook chicken under broiler about 3" below flame after extracting marinating liquid which should saved for boiled potatoes - 10 minutes first side, 7 minutes reverse side.
- 3
Par-boil 6 large, peeled potatoes (cut into large-size edible pieces). Drain water and replace with marinade. Continue cooking over low flame for 10 minutes, mixing several times.
Source: Paul A. O'Leary
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