What are we having for supper?
It’s perhaps the most frequently asked and most baffling question at our house. And some weeks the supper ideas come easily and then other weeks it’s a struggle to come up with something that we haven’t had in the last 10 days.
So, not too long ago, I signed up for a recipe e-mail service from the folks at Pillsbury. I thought it might provide some suppertime inspiration and maybe even some blog fodder.
Here’s one of the Pillsbury recipes that’s been sitting in my e-mail inbox for a while. I haven’t quite gotten around to making it yet, but it’s on the agenda for the next time the “What’s for supper?” question gets posed.
Prep Time: 1 Hr 5 Min
Total Time: 2 Hr 5 Min
Makes: 4 servings
3/4 cup water
1/3 cup olive or vegetable oil
Grated fresh peel from 1 lemon (about 2 tablespoons)
1/4 cup fresh lemon juice
1 tablespoon garlic-pepper blend
1 teaspoon salt
4 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lb)
1. In 1-gallon resealable heavy-duty plastic food-storage bag, mix all ingredients except chicken. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally, to marinate.
2. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade.
3. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).