Rosemary Garlic Chicken Fingers |
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Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Recipe adapted from Living it Up by George Hirsch, a BBQ expert who does live demonstrations at BBQ cookoffs. Prep time does not include time to marinade chicken (2 hours). Ingredients:
6 heads garlic |
2 tablespoons olive oil |
2 lbs boneless skinless chicken pieces, cut into 1 inch strips (or breasts pounded to 1/2-inch thick) |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon fresh rosemary leaf, chopped |
1 -2 teaspoon hot sauce (tabasco) |
fresh ground black pepper, to taste |
Directions:
1. Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
2. Brush with olive oil.
3. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
4. Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
5. Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
6. Allow garlic to cool and remove cloves from head.
7. Crush garlic cloves with flat of a knife to puree.
8. Add 1/3 of garlic puree to marinade for chicken strips.
9. Serve remaining puree on the side.
10. For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
11. Marinate in the refrigerator for 2 hours.
12. Preheat the grill to high.
13. Place the chicken in a grill basket in a single layer.
14. Place the basket on the grill and cook chicken for 2 to 3 minutes.
15. Turn and cook for 2 minutes, or until done.
16. Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (Memphis-Style Barbecue Sauce here on Zaar).
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