eric akis: bbq chicken pairs well with grilled vegetables - where can i buy a bbq grill

When I grill chicken nuggets and season them --
There are things like olive oil, lemon, spices, herbs and garlic that I often eat with grilled vegetables.
It was good for the two to be together, and when both were cooked, I would put them on separate plates and put them on the table for people to dig in.
Recently, however, I thought, because these two people did a good job together, why not put them on a big plate, so I did this in today's recipe.
The end result is a display of delicious food you see in the photo.
To prepare it, I baked a mixture of cut vegetables and whole vegetables during the barbecue and put them on the baking tray.
Then I cooked my chicken leg and chicken leg indirectly and marinated it with the seasoning mentioned aboveheat method.
If you haven't tried it before, the process will Bake chicken pieces directly on the flame in a few minutes until the outside color is good.
Then you move the chicken to the side of the grill and turn off the heat below.
The heating on the other side of the barbecue is on.
You close the lid of the barbecue now, it starts to work like a convection oven, the heat rises on one side, hits the lid and rolls to the unlit side.
Just like it, it cooks chicken without direct contact and scorched by flames.
When my chicken was almost cooked, I baked the vegetables in the oven for a few minutes and put them on a large plate.
I then season with extra virgin olive oil, balsamic vinegar, and crushed goat cheese.
I then put the cooked chicken on the vegetables and added some decorations.
I served the chicken with grilled vegetables and some cooked B. C.
Now is the golden potato in the peak season.
Once, in the Bowl served, I seasoned the potatoes with melted butter and cut leeks, salt and pepper.
Smoked juicy vanilla, spice-, lemon-and garlic-
Seasoned chicken with grilled vegetables that taste good.
Preparation time: 40 minutes, plus pickling time cooking time: about 45 minutes to make: 3 tablespoons of chicken extra virgin olive oil 6 portions of fresh lemon juice 2 garlic cloves, chopped 1 1/2 teaspoon smoked pepper 1 1/2 teaspoon ground cumin 2 tablespoons chopped fresh beef to 1/2 teaspoon freshly ground black pepper 1/4 teaspoon pepper 6 chicken bones-
There are 6 chicken legs on the thigh. Salt can taste vegetables and side dishes, 1 medium onion, cut in half, cut into 12 wedge zucchini, cut into 1/2-
1 small to medium eggplant, cut into 1/2-
Slice 2 medium mushrooms in inches, each cut into 1/2-
6-inch small sweet pepper (see Note)
2 to 3 tablespoons extra virgin olive oil, plus some drenched Salt and freshly ground black pepper, taste balsamic vinegar, topped with 100 grams of soft goat cheese or feta cheese, fresh beef and lemon slices, for decoration, place the first nine ingredients in a bowl that is enough to hold the chicken.
Add the chicken to the coat.
Cover for 4 to 8 hours, refrigerate the chicken, marinate the chicken, and turn around occasionally.
After the chicken is marinated, Preheat the barbecue to medium
High, about 400 F in the room.
Place onions, zucchini, eggplant, mushrooms and peppers on a large baking tray.
Drizzle the vegetables with 2 to 3 tablespoons of olive oil, season with salt and pepper, and apply a layer.
Roast the vegetables in batches for two minutes each, or until they are tender and slightly burnt.
Put the cooked vegetables back on the baking tray.
Season the chicken with salt and eat it during the barbecue.
Roast chicken for two to three minutes each, or until the color is good outside.
Move the chicken to the side of the grill.
Turn off the heating on the side of the barbecue;
Let the other side be mediumhigh.
Turn off the BBQ cover, cook the chicken, turn from time to time, for about 30 minutes, or until cooked, the temperature of the chicken reaches 165 F (74 C)
When checked in an instant-
Read the meat thermometer
When the chicken is cooked for 20 minutes, heat the oven to 350 degrees F.
When the chicken is only 10 minutes away from cooking, put the baked vegetables in the oven for 5 minutes until it gets hot again.
Put the vegetables on a large plate.
Pour the vegetables with olive oil and balsamic vinegar.
Put some pieces of goat cheese (or feta)
Above and around the vegetables.
Now put the cooked chicken on the vegetable.
Decorated and served with oregano and lemon slices.
Note: small sweet pepper, about 1/2 per grain-
Inch length 1/2
A few inches wide, sold in bags in some supermarkets.
If you can't find it, buy a large red or yellow bell pepper, cut into wedges and grill for this recipe.
Eric Akis is the author of eight culinary books, including seven of his series that everyone can cook.
His column appears in the Life section on Wednesday and Sunday.