[Wayner]

That's right, tonight is chicken night. We've got some sweet corn from Mississippi and chicken from Minnesota and Budweiser. My favorite recipe is simply a dry shake on seasoning called Louisiana Cajun Seasoning. It's in credable what this stuff does for chicken. Keeps it nice and juicy and adds just the right amount of fire. I'm hooked on it!



Wayner 

[ohenry]

If you want it less spicy sometimes, you should try a very simple rub made of sea salt, brown sugar and paprika.  Go easy with the brown sugar so it want burn too much.  It's basic and always compliments chicken and fish.  It's one of those "less is more" deals.   

[MaxCast]

I love to take a bunch of drummies and cook them real slow.  I usually use whatever season salt we have in the house.  Hit them with some apple juice now and again and keep turning them.

[max190]

My favorite is beer can chicken with a twist.
Instead of using beer, I fill the can with Kraft Wishbone dressing.
Then the last 15 min of cooking, I drizzle over St. Louis's Pietro's Sweet and Tangy dressing.
This method makes the chicken very juicy, with outstanding flavor 

[kyrill]

i use a simple recipe from my mother ( ahum) for roasted chicken
originally it comes from Indonesia under Dutch governance

chicken legs  with thigh

marinade:
garlic
salt + pepper
squeezed citron ( a lot)
and
1) crumbled trassi, a stark shrimp paste ( use half a teaspoon for 4 thighs or a bit more for a  whole chicken)

or
2) Thai fish sauce ( clear), 2 tblspoon


salt and sour ( from the citron) should balance each other out.

the challenge is in the difference from western culture taste

[soundbitten1]

plain

[kyrill]

what does plain mean? average?

[soundbitten1]

plain means no spices ( maybe a little salt & pepper )

[Turnandcough]

I discovered that pretty much anything works with chicken legs as long as the skin stays on and you cook them slowly (at least 1 1/2 hrs) and preferably on a spit.
I always use whole, fairly large, good quality chicken legs.
A bit of olive oil and lemon juice, some salt and pepper and towards the end some fresh rosemary OR regular BBQ spice rub (I discovered that Paul Prudhomme's Seafood Magic tastes better than his Cajun Magic even on chicken) OR Montréal steak spices work well on chicken too.
 

[goldlizsts]

i use a simple recipe from my mother ( ahum) for roasted chicken
originally it comes from Indonesia under Dutch governance

chicken legs  with thigh

marinade:
garlic
salt
squeezed citron ( a lot)
and
1) crumbled trassi, a stark shrimp paste ( use half a teaspoon for 4 thighs or a bit more for a  whole chicken)

or
2) Thai fish sauce ( clear), 2 tblspoon


salt and sour ( from the citron) should balance each other out.

the challenge is in the difference from western culture taste

Perhaps we're missing some ingredients.  How about some ginger juice, fresh squeezed ginger juice, besides garlic.  You may be surprised at the taste! aa

[Turnandcough]

http://thetravisty.com/Saturday_Night_Live/mov/Cluckin_Chicken.htm

[jules]

Good recipe kyrill!!

All the slight variants suggested also make sense. Another possible option is to throw some roughly chopped basil leaves into the marinade ... works very well.

On the topic of fish sauce: that's a great collection you've got there kyrill and it's a very useful substance. Interestingly, most cultures have some form of this. Western cookery uses the anchovy and Indian cookery has bombay duck, which is actually a fish thing too.

Then there's asafoetida 

jules

[kyrill]

hi ppl
enjoying food is allowing enjoying life

well the marinade is definitely not plain, but basic.
even citron and salt( and of course black pepper) will make a nice roasted chicken, but not the best.
the sour of the citron and a lot of salt together is old but not plain
the addition of other ingredients will make it richer

the adding of fishsauce or (much) better trassi will make it complete,
(next to some hot pepper and garlic). you really dont need other ingredients
maybe plain is the amount of fish sauce or trassi,  you may even double it
but i was a bit careful to those who has not tried this yet.
you have to experiment a bit.
holding on too strict to a recipe is mostly not the best way to go

[PhilNYC]

I am admittedly not very good with chicken on a grill...but among my favorites is a jerk marinade here:

http://www.walkerswood.com/product_detail.asp?pID=5

[ecramer]

I am admittedly not very good with chicken on a grill...but among my favorites is a jerk marinade here:

http://www.walkerswood.com/product_detail.asp?pID=5

Been looking for that dang stuff out here in Pa even stopped in the little Caribbean store in town where the lady at he counter told me she liked that the best of the name brands but was having trouble getting it. She also had some grilled jerked chicken with her own jekk mix that was very good so the trip wasent a total waist of time.

ED