Top of the week to you from the campground. The internet access here at the campground is terrible (hopefully the owners are reading this post) as it is pretty much unuseable. With that said, I took the show on the road and am getting the post done at a local CAP site down the road.
Yesterday was a great day for camping, sun was shining, nice breeze and lots to do. We got up and loathed around for a few hours and then hit the beach. The beach was very nice and relaxing, kids had a lot of fun in the sand but the water was “FREEZING“. I went in with Carter for a little jolt and I thought my toes were going to be frost bitten. I quickly darted back to the towel and assumed my normal position of lying down. Yeah I am somewhat lazy at the beach.
After the beach we had too pick up a few things for supper. We invited our friends over for a little snack which turned out quite well. I had marinated a couple of small chickens in the fridge before we left as I wanted to roast them on the bbq upon return.
The marinade was pretty simple but offered a great aroma while the birds were roasting.
I paired the chicken with roasted caluiflower on the grill served with a mango chutney, some grilled zuchini topped with feta cheese and balsamic vinegar and a nice fresh salad with toasted walnuts and blueberries. All in all it was a good meal and everyone enjoyed themselves even most of the kids except for picky Mr. Carter who opted for a peanut butter sandwich.
- 2 chickens (prepped and cleaned)
- 1 Tbsp. mustard
- 1 Tbsp. olive oil
- 1 Tbsp. cumin
- 1 Tbsp. corriander
- 1 clove garlic, minced
- 1 Tsp. red pepper flakes
- 1 Tsp. onion powder
- 1/2 Cup Butter
- Juice of 2 lemons
- Zest of 1 lemon
- 4-5 sprigs of basil , torn
- Mix together all the ingredients except the chicken in a bowl and set aside. Place the birds in a tinfoil roasting pan.
- Rub the marinade all over the chicken ensuring it is covered and than wrap it in saran wrap for a few hours. The longer the better.
- Preheat the grill to medium heat.
- Place the roasting pan on the grill and let cook for about 90 minutes. you can turn the chickens to get them really golden brown if you like to eat the skin.
- For the sauce, preheat a pan over medium heat and melt the butter. Add the lemon juice and zest and cook together for 5 minutes.
- Add the basil and serve.
Zesty Tip: When doing dry rubs, I like to add a little olive oil to bind the ingredients together and make it into more of a paste. I find it allows the flavors to adhere to the meat better.
So there you have a simple roasted chicken done on the grill outside. The flavors were really good especially with that little hint of mustard. I am going to get going and enjoy camping. I will talk to you on Wednesday. Have a good start to your week.