Despite how simple this dish looks, I’ve gotta say this is on my top 10 most enjoyed meals of this site so far. Call me a meat n’ potatoes kind of girl, or a sucker for grilled chicken, but this was delightful.
Skip this part if you’ve already got your grill worked out, I just wanted to show you the ridiculous measures I took to get this chicken cooked.
I went out and bought a cool metal chimney. No matter what type of charcoal you prefer, I suggest you get one of these if you don’t have one yet. Go ahead and put some paper trash on the bottom.
I prefer to use hardwood lump charcoal because I know what it is. That’s more than I can say for those weird chemical Kinsford-style charcoal lumps. I won’t judge you if you use them, I promise, but try this natural hardwood stuff sometime. They even sell it at Walmart and it’s not that much. I taste a big difference.
Anyway, I’m only cooking a few pieces of chicken so I filled it almost halfway up.
Squeeze some lighter fluid over everything and light the paper on fire from underneath.
After a while it should look a little like this. Once the charcoal gets a bit gray, it’s about ready to go.
Here’s where it got ridiculous.
At this point you’re supposed to pour this in a real grill. Well, the night before our grill was taken… but I had just gone to the store to buy all this crap so I was going grill, dangit. My grandmother gave me some cooling racks for cookies… they were still in my trunk. So I used the cooling rack for a grill grate.
FYI: One of the pieces was simply marinated in balsamic vinegar and the others were marinated with a Carolina Treet BBQ sauce.
Unfortunately though, it was WAY too hot and it was burning. I had to raise it a few inches. I walked all over my house looking for something to raise it. I ended up using bowls and wine glasses to help. I know, that’s ridiculous, but I got the job done.
Feel free to use sweet potatoes here if you want. Go ahead and cut up a potato, steak fry style.Toss it in salt, pepper and extra virgin olive oil. Spread out on a pan and cook in a preheated oven at about 450* or so.
Don’t overcook! Pull them out and let em’ cool a bit.
Ok, so you can skip dipping sauce if you want, but I’m also a sucker for condiments.
First ingredient: Sweet Chili Sauce. This is your friend. You can get it at just about any grocery store. Uh-mazing.
Second ingredient: a few cloves of chopped garlic.
Put the garlic plus equal parts olive oil mayo and sweet chili sauce in a bowl. If the mayo makes you nervous, skip it, it’s okay. If you’d like a little healthier alternative, use the olive oil mayo like I did.
Mix it up set aside.
Start with a bed of fresh baby spinach. Remember, spinach is our “Why not?” veggie.
Place a piece of grilled chicken on top, plus a handful of your baked fries.
Drizzle the sweet chili mayo on top, or just dip your junk in later. Honestly, the mayo makes this meal- you’ve GOT to try it.
- 1 Piece grilled chicken – $.68
- Bed of Spinach – ~$.10
- 1 Small potato – $.45
- 1 Serving – $1.23