There are several variations on this recipe – depending on whether you have access to a charcoal grill or if you are using a George Foreman Grill. You can also use this recipe for Rock Cornish Hens or boneless and skinless chicken breasts. The potato recipe is last.

Marinade:

1/3 cup soy sauce
1/3 cup lemon juice
6-8 fresh cracked peppercorns

Chicken:

6 bone-in chicken breasts with wings (and skin)
Cooking spray

In 1 gallon Ziplock or a large bowl marinate bone-in chicken for about 30 minutes.

Prepare a charcoal grill. Spray rack with cooking spray. When coals get gray and ash-covered, put chicken on rack. Swab with marinade. Discard remainder of marinade or put on stove and bring to a boil for 5 minutes. Cook chicken a couple of inches from the coals. Every 10 minutes or so, turn and re-arrange the chicken so it will cook evenly – use tongs if you have them so as to not pierce the skin. Put the cover on if you have one – or tent with aluminum foil to hold some heat in.

The smaller pieces need to cook 30-40 minutes; the larger pieces about 45 minutes. Remove pieces to a platter when an instant read thermometer reads 165, or wing joint is loose and juices in rib cage turn clear. Cover platter with foil while larger pieces finish. Let the last pieces sit under the foil about 10 minutes before serving.

Grill onions and potatoes on grill while chicken “settles.”

6 generous servings.

Indoor method: Preheat George Foreman grill. Marinate boneless chicken breast for 10-20 minutes. Cook skinless and boneless chicken 8 minutes, turning once to cook evenly. Remove from heat and cover with foil for 10 minutes.

Rock Cornish Hens method: Using kitchen shears, split rock Cornish hens. Cut down both sides of backbone from neck to tail. (You’ll remove the “Parson’s Nose.”) Spread a bird open on a cutting board and press on breastbone gently but firmly with heel of your hand. With a little less pressure, press on the knee and hip joints likewise. Tuck the wing tips up behind the shoulders and cut a small slit of neck skin to hold them in place. Likewise cut a small slit near the bottom to tuck the “ankles” in. The bird will be pretty close to 2-3 inches thick all over. Soak in marinate 2 hours or overnight in fridge. Put on grate and boil reserved marinade. Cook hens approximately 1 hour over medium hot coals, as above, turning every 10-15 minutes to cook evenly, swabbing with cooked marinade.

Allow 1 Rock Cornish hen for every 2-3 people.

Herb grilled potatoes

3 onions sliced 1/2” thick
6 medium potatoes washed, scrubbed and sliced 1/2” thick
2 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon whole rosemary leaves
3-4 grinds of fresh ground peppercorns

Toss potatoes and onions with oil and spices. Cook in grill wok or directly on grate for 10-15 minutes, turning or tossing 2-3 times.

Or, cook in foil packets while chicken grills for approximately 45 minutes. Or, cook 15 minutes on George Foreman Grill.