One of the things I really like to make is whole grilled chicken. I know a lot of my friends are used to make chicken fillets, drumsticks and chicken thighs but not whole grilled chicken.
And there is hardly anything that is as easy to make as a whole grilled chicken. I mean you brush it with a marinade and then pop it in the oven and it sits there for 60 to 90 minutes. I remember when I was little my dad used to make it quite often!
I think one of the reasons some people are afraid to make it whole is that it will not be done. And we all have heard about food poison and under cooked chicken. Always when preparing chicken ensure proper hygiene and wash carefully hands and tools. And anything that the raw chicken has touched.
To ensure the chicken is done, use a testing pin or the tip of a knife, prick the thickest part of the chicken thigh and if the liquid that comes out is clear, the chicken is done. Still not sure if your chicken is done? Then make a small insertion with a sharp knife close to the thigh bone of the chicken and if the meat easy loosen from the bone it is done.
For this week I accompany my chicken with a grain salad. As a little variation to my usual bulgur and quinoa salads I this time mix them. The quiona adds a little nutty flavor to the bulgur. I personally prefer the mix 3/4 of bulgur with 1/4 of quinoa but of course you can make any combination you like! And then mix the warm cooked grains with lots of fresh chopped veggies. Fresh lemon juice and an olive oil makes up the dressing!
As always the recipes can be found on top of the page in both Swedish and English. Please note that I have changed the top page as the recipes became so many I decided to divide them into groups. I hope this will make it easier for you to find your recipes!
Remember Life is too short to not eat and drink well!