This is now one of my clans’ favourite dinners:

• Take 4 portions of chicken. I have used thighs and breast meat. I generally buy a family pack of thighs and make them all.
• In a bowl mix : 2 tbsp lemon juice, 2 tsp sugar, 1 tsp grated fresh ginger, 2 tsp soya sauce. If cooking more adjust accordingly. I usually add more ginger.
• Marinade the chicken for 30 minutes. While marinating does help, I have made this with success without letting it sit.
• Pre heat oven to 375F
• Turn and baste with remaining marinade when you think of it. (3-4 times) 
• If the chicken in not browning up when it is cooked crank the heat to 425F and move the chicken up to the grill and carefully brown – watch it as it will burn!

Serve with rice and some veggies. 

Hmm… James loves rib bones!

montrealfood.com: World’s Best Ribs

I love ribs. They are one of the first feasts every year as soon as it warms enough so that I can control the temperature in my smoker. Winter here in the Great White North can be long. With all the bloody snow this year – it does some bleak.

To brighten things up this march break with the kids I thought I would make some ribs – everybody like ribs -even the twins like ‘em. They gum the bones like there’s no tomorrow. My last rib feed was for our secret super bowl party. They were ok but not great. the recipe came from one of cook books. It was so unmemorable I have forgotten which one.

This morning I had the ribs ready – but no recipe – a Google search later I came across this recipe. The cooking method jumped out at me – place the ribs right on the rack!

Here are some of my notes:

• I didn’t have time to let the ribs marinate with the rub.
• Despite the obvious concerns around the mess in the oven there was very little. I put a large cookie sheet under a roast pan. The grill cleaned up easily with a sponge.
• I used a convection oven which knocked 3 hours off the cooking time.

I am going to use this technique for other meats – CHICKEN!