I’ve been waiting for weeks to grill some chicken on the MAK. I wanted a nice summer day. Today was that day. First day of 80* this summer; about a month later than normal. Jeff and Sarah came over for lunch today; it was nice to meet her. No way was I going to bust out the camera though.
After they left, I put the chairs on the deck and cleaned them up. Took a seat and listened to the Dodgers on the radio. My routine: read, gaze at the sky, doze; repeat.
Dodgers beat the Reds 11 – 8, scoring 5 runs in the 7th inning to tie it at 7; then scoring 4 in the 11th for the win.
I was excited to do the brined grilled chicken today; I got to use my Grill Grates for the first time. They fit real nice in the MAK.
Early this morning I brined the chicken in a solution of 4 quarts water, 1/2 cup salt, 1/2 cup sugar. After a walk with Carla, I took them out of the brine and set the grill to 400.
- 1/4 cup lime juice
- 2 Tablespoons fish sauce
- 2 garlic cloves
- 3 tablespoons finely chopped fresh mint
- 1 teaspoon red pepper flakes
- 1/2 cup vegetable oil.