wow! that is a fast chicken!

I love school supplies.  I am the MOST unorganized person on the planet, but that doesn't stop me from appreciating a good notebook filled with dividers and a zippered pouch.  I love the smell, the feel and the shiny newness these supplies bring into my house.  They should make a new school supply candle.  Take that scentzy!  Maybe it's the knowledge that soon (two short weeks) my children will be gone from this house for just a bit during the day.  I'm not ashamed.  I have run out of indoor activities and my entertainment card is full.  Go ahead, watch Jerry Springer.  What they're talking about how to jack a car and light a bong?  Perfect.  Learn up kids.  Mama needs to put her feet up.  New school supply candle...just sayin'.

     This is Luke in first grade raising his hand.  He REALLY wanted to answer the question!!




So, this is a good one.  Luke and Katherine gave it the thumbs up.  Not sure about Lauren.  Lauren only eats yogurt and frosted flakes.  Today anyway!

This is from a publication titled The Best of Fine Cooking, "Fresh and Quick" (that's what she said:)

Grilled Rosemary chicken with sweet and sour orange dipping sauce


I used chicken breasts because apparently it's quite difficult to debone and skin a chicken thigh.  If you have access to these little babies, I'd grab them.  Thighs should stay a bit juicier on the grill.  You can always brine the ck breasts a touch (20  minutes in a bath of salt and sugar)

1 Tbs plus 1 tsp. minced fresh rosemary
2 tsp. dark brown sugar
1 tsp. crushed red pepper flakes
kosher salt and fresh grounded black pepper

2 1/2 lb. boneless chicken thighs (or 2 lbs breast)  trim fat
2 Tbs. vegetable oil plus more for the grill
1 cup orange marmalade
1/4 rice wine vinegar

in a small bowl, mix 1Tbs. rosemary with the brown sugar, and red pepper flakes plus salt and pepper.
Cut and thread your chicken of choice onto a skewer and drizzle with oil.

 (make sure to keep your chicken pieces at about 2-3 inches.  If they are too small thy will get stuck on your grill.  If you're using thighs, you can thread the entire thing onto a skewer.  I like to use 2 skewers per kebab.  This way, when you turn them you can be guaranteed a flip!)

Sprinkle the chicken with the rosemary mixture.

In a small saucepan, warm the marmalade and vinegar plus remaining rosemary just until warm, them set aside.

Light it up!   Prepare your grill with all burners on high for medium high for 10 minutes.  Clean with a wire brush and then lube it up with an oil-soaked paper towel.  Put chicken on well-oiled grate with lid up until one side had grill marks (5-d minutes for large thighs, 4-5 for medium, a bit less for breasts)  Turn and repeat.

Transfer to a platter, and  let rest for 4-5 minutes.  Then serve with dipping sauce.

I served a simple jasmine rice with a bit of soy sauce on the side.  Grilled baby bok-choy would also be nice with this.

delicious!!