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orange thyme marinade for chicken grilled under a brick - recipes Search
This Tuscan technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks. The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade -- recipes for four delicious versions are offered here -- for extra variety.
A Mediterranean blend of citrus and thyme seasons this marinade.
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Thaw fish fillets in milk. The milk absorbs the "frozen" taste and adds a "fresh caught" taste. view more.
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