MINDY MERRILL & R.B. QUINN - CHEATER BBQ
4 lbs chicken legs and thighs
1 c lemon juice
1/3 c olive oil
12 cloves garlic, minced
1 chicken bouillon cube, crumbled
2 t salt
Handful of chopped fresh rosemary and oregano
Freshly ground black pepper
1. Place the chicken in a large sealable plastic bag. Add the remaining ingredients and seal the bag. Massage the bag to blend the ingredients. Refrigerate overnight for maximum impact.
2. Remove chicken from the marinade. Place the chicken in a roasting pan tossed with a little of the marinade. Discard the remaining marinade. Bake at 350° F for 40 minutes.
3. Remove the chicken from the oven and finish it on the grill or under the broiler about 4 inches from the heat source, turning frequently, until the skin is nicely charred and crisp and you can smell the garlic down the street.
Makes 6 to 8 servings
PAPAYA SPINACH SALAD
1 bag (9 ounces) baby spinach
2 c fresh papaya chunks
1/4 c red onion slivers
Olive oil for drizzling
Juice of 1 lime
Salt and pepper, to taste
Place the spinach in a large shallow bowl. Top with the papaya and red onion. Drizzle with olive oil. Squeeze the lime juice over the salad and season to taste with salt and pepper. Makes 4 to 6 servings.
