Barbecue Pits Recipes - a bit different Info



Barbecue Pits Recipes Info


A different kind of barbecue pits recipes may be a German way marinated chicken.
The recipe is called 'Dark Beer-Marinated Chicken' and may be halved (Serves 4). Ofcourse remind using separate platters for raw and cooked chicken.

Ingredients:
1/2 cup peanut oil - 1 teaspoon German mustard, preferably Düsseldorf-style - 1 cup dark German beer - 1/4 cup lemon juice - 4 cloves garlic, minced - 1 1/2 teaspoons salt - 1 teaspoon black pepper - 1 teaspoon minced fresh basil - 1 teaspoon fresh thyme leaves - 3 1/2 to 4 1/2 pounds chicken parts - Non-stick cooking spray.

Preparation:
Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more. Serve.

You might also try Spätzle Salad
German spätzle is a nice choice in any pasta salad because it has such a satisfying texture. This recipe may be halved, (serves 4).

Ingredients:
1 (9-ounce) box German spätzle - 2 small zucchini - 1 medium red bell pepper - 1 1/2 cups diced eggplant - 1/4 cup olive oil - 2 tablespoons German white vinegar - 1 tablespoon minced fresh basil, plus more to garnish if desired - Salt and pepper to taste.

Preparation:
Cook spätzle in salted, boiling water according to package directions. Drain and let cool. Meanwhile, trim and dice zucchini; seed and dice red bell pepper.

 

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