Paired with some roasted corn or some grilled bell peppers, this recipe is a great way to eat some scrumptious food without heating up the kitchen.
Remember to start this with plenty of time for marinating.
Step 1: Ingredients and Tools
- 2 lb raw chicken
- 1 large yam - cut into 1/4 inch disks
- 1 medium onion - coarsely chopped
- 2 garlic cloves -coarsely chopped
- 1 tablespoon salt
- 1 tablespoon mustard powder
- 1 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- instant-read thermometer
Step 2: Marinade
- Pour the lemon juice and olive oil into the blender carafe, and turn the blender on low.
- Gradually add the spices, garlic, and onion to the running blender.
- When the marinade is smooth, transfer to a seal-able container such as a zippered plastic bag or resealable storage container.
- Put the yams in the marinade to thoroughly coat them, then put them in another container, leaving a layer of marinade on each piece.
- Put the chicken in the remaining marinade, and coat.
- Seal the food up, and let it sit for at least two hours. Over night is better.
I do the yams before the chicken comes anywhere near the marinade because while my husband and roommate like chicken, I am a vegetarian, and would prefer my yams unchickenified.
Step 3: Grill
- Heat the grill up to 550° F.
- Put the chicken and the yams on the grill, and lower the flame.
- Adjust the flame and open the lid to maintain the grill temperature between 400° and 500° F while cooking.
- Turn the food over every five minutes.
- After twenty minutes, check the temperature of the chicken by putting the thermometer into the thickest part of the meat. Continue to turn and check every five minutes until the chicken reaches 160° F.
- Rather than using the thermometer on the yams, just give them a gentle poke with a fork. They are done when the fork slides in easily.
- Once the meat is cooked, allow it to sit for five minutes, then serve and enjoy!
Step 4: Notes
The yams will probably cook faster than the meat, so it may be preferable to delay them until twenty minutes after the meat. I just start everything at the same time and then move the yams to the coolest spot on my grill when they are almost done.
All grills are different. Mine has certain spots that are much hotter than others, so I have to move the food around frequently to keep it all cooking evenly.
You may prefer your meat at a different temperature. Just keep safe food handling in mind and adjust the cook times and temperatures according to your tastes.