Thursday, April 10, 2008

Chicken A La Bob

Chicken A La Bob
From: VunderBob

I invented this one as a poor college student many years ago. There are many imitations, but they don't hold a candle to this.

1 chicken, cut up in your favorite manner.
1/2 bottle of vinegar and oil Italian Dressing Wishbone or Kraft, DO NOT use reduced or oil free)
1 softball-sized onion, cut into thick slices
1 Tbsp garlic
1 Tbsp oregano
1 Tbsp basil
1 large squirtgun or spray bottle, full of water

Clean up and prep chicken as usual. Lay out in large flat bowl or pan and add Italian dressing. The correct amount of dressing should cover the largest pieces about halfway. Evenly distribute spices over the top of the chicken, and cover with the onion slices. Let chicken marinate at least 2, and up to 24 hours.

The best possible way to cook this is over a medium-hot charcoal fire, and the worst is in a convection oven. The oven will be the safest. If you use the charcoal fire, you will need the squirt gun, because the chicken will flare from the oil. Let it, but try to control it with the water spray. Don't let the skin char, and broil as usual. The onion slices make a tasty treat to keep the chef happy when broiled alongside the chicken, and the use the leftover marinade to baste the chicken as it broils.

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