Washington Alder Grilled Chicken
Source of Recipe Chef John Fisher, "Top of the Inn"
1/2 cup fruity white wine
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon crushed marjoram
1 teaspoon chopped parsley
1/2 teaspoon crushed thyme
2 cloves garlic, minced
Salt and pepper to taste
4 Washington grown chicken breast halves or hind quarters
Raspberry Glaze
Combine all ingredients except chicken; mix well. Marinate chicken
in mixture 8 hours or overnight in refrigerator. Add alder chips to
hot coals. Grill chicken, skin side down, 8 to 10 minutes; turn and
cook until chicken tests done and juices run clear when cut with
knife. Serve with Raspberry Glaze, garnish with whole raspberries.
Raspberry Glaze: Combine 1/4 cup fresh or frozen raspberries in
sauce pan with 1/4 cup dry port wine, 1/4 cup sugar and 1 tablespoon
cornstarch. Cook and stir over low heat until sauce thickens and
boils. Stir in 2 tablespoons vinegar; strain into serving boat.
Makes about 1/2 cup. |