Simon And Garfunkel Chicken Recipes

THE ORIGINAL SIMON & GARFUNKEL GRILLED CHICKEN RECIPE

Steps:

• Prep. Cut out the spine and then cut the bird into parts, including the breasts, wings, and drum with thigh combo. If you wish, remove the skins. If time permits, salt the meat an hour or two before cooking and keep it in the fridge. This is called dry brining.
• Wet the the chicken parts lightly with water and sprinkle the rub on generously.
• Fire up. Preheat the grill using a 2-zone setup. On a gas grill, turn the burners on one side to medium or high as seen in the photo at right. On a charcoal grill, light your coals and push them all to one side. Shoot for 325°F on the other, indirect heat side. You cannot measure the temp properly with a center mounted lid thermometer. Get a good digital grill thermometer that has a probe that you can place on the indirect side near the grate, where the meat is. 325°F is a good temperature for browning skin and melting fat, and it is not too hot so there will not be a lot of shrinkage or toughening of proteins the meat. The skin will shrink a bit. If you haven't read it yet, now would be a good time to look over my article on calibrating your grill. If you want, you can throw some wood chunks on the fire. Don't soak the wood (click here to read more about how to use wood and why you don't need to soak it).
• Cook. Place the meat on the indirect heat side and close the lid. You probably won't need to flip the pieces, so just let them get nice and brown on the bottoms, but check to make sure the bottoms aren't burning. As the meat roasts on the indirect side, juices and flavors aren't squeezed out by the high heat, the skin doesn't burn, and there will be no flareups. When the white meat hits about 145°F, flip it skin side down and place it on the other side over the direct heat. Move the dark meat over the direct heat when it hits about 150°F. On a gas grill, I crank it full bore and flip it every minute or two so both sides get good and dark, but don't burn. As the white meat hits 155°F and the dark meat 165°F, take them off. The white meat will rise to the safe serving temp of 160°F and dark meat will rise to its optimal temperature of about 170°F.
• Serve. Plate and serve the chicken immediately.

SIMON AND GARFUNKEL CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Flour, egg, then bread crumb each piece of chicken and put in a 9 X 12-inch dish.
• Melt butter and add parsley, sage, rosemary, thyme and wine.
• Pour mixture over chicken.
• Bake for 1 hour.

CHICKEN SIMON AND GARFUNKEL

Steps:

• Pound the chicken breast halves to flatten.
• Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
• Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
• Place breasts in greased baking dish.
• Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
• Bake 30 minutes in a 325 deg. F. oven.
• Pour wine over chicken and bake another 25-30 minutes.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.