' The menu for yesterday had “grilled chicken and salad” for supper. So informative and helpful, I know. The salad was easy, as I had a Caesar salad kit in the fridge (got those on sale for half price). I had several different kinds of chicken in the freezer, but I decided to go with the drumsticks. When they were thawed, I sprinkled jerk seasoning on it and let it sit at room temperature for half an hour. That acted as both a quick marinade, plus getting the meat to room temp makes it cook more evenly.
I’ve also kind of been craving potato salad, but I was feeling too lazy to make any. I decided to grill the potatoes instead. I took the potatoes (Klondike Rose – the red skinned yellow-fleshed potatoes) and sliced them about 1/4″ thick. I tossed them in a bowl with a bit of oil, salt and pepper. Then I sliced up a Vidalia onion (those were on sale too last week) into thick rings.
To cook, I just put everything on the grill at high to medium high heat. (This is a brand new grill, and we’re still learning its quirks.) By the time the chicken was cooked, the potatoes and onions were done.
Everything turned out well. I won’t get that brand of jerk seasoning again, as I feel it was more hot than flavorful (and the first ingredient on the list was sugar, which I didn’t realize until I looked to see why the chicken was charring so quickly). I’m also going to put garlic powder in with the potatoes next time, and drizzle a bit of oil on the onions, as they really stuck to the grill.
And there will be a next time for both the onions and the potatoes, and the monkeys gave them two thumbs up.
