Bus-stop Chicken I Made It Ii

Bus-Stop Chicken

mommyluvs2cook 3 years ago
By: Chuckieb
*Made for the August 2020 "Chicken" Recipe Challenge*

We looooved this! The marinade is almost similar to a gremolata so I set some aside to serve with the chicken since it tasted so good on its own. I marinated the chicken for the full 24 hours. I have got to learn how to cook skin on chicken on my gas grill. It runs so hot, even on low, and I end up burning the skin. I think next time I am only going to run 1 burner and see the chicken off to the side and try it that way. I'll get it eventually! Highly recommend saving some of the marinade, it really is amazing to dip the chicken into :)

Bus Stop Chicken
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chuckieb 3 years ago said:

Your photo is gorgeous Michelle! Cool idea to reserve some of the marinade for dipping. I haven't made this yet this summer so should short list it. Glad you enjoyed it!

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mommyluvs2cook 3 years ago said:

Thanks Janet! I added the photo and review to the recipe as well, forgot to do that yesterday!

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LindaLMT 3 years ago said:

Beautiful photo Michelle! The marinade does look delicious and ideal to dip into some more when the chicken is cooked. I think it's just the nature of the beast when grilled to get charred skin. The only thing I can think of is to elevate the pieces up off the grates so the heat isn't as intense.

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chuckieb 3 years ago said:

Michelle.....I loved the idea of reserving some of the Bus Stop Marinade for a dipping sauce so when I made this up today (first time in eons!!!!) I did reserve about half a cup and I gave it a little taste test. First off, I only added 1 tsp. of salt as it's rare I ever use more than that in a recipe and it was plenty salty. So I've changed the measurement for that in the recipe already. But secondly, did you by chance not include the rum in the marinade? I know you have kids and some people don't like to cook with wine or spirits if they are serving the recipe to children but also.....the marinade is quite strong. The only thing I can think of is that it's the rum. I can't really discern what it is that I'm finding strong but I suspect it's that. Also just realized I forgot to add the juice from 1 lime so back I go. Let me know....I'm curious.

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mommyluvs2cook 3 years ago said:

I completely forgot that I used pineapple juice instead of the rum!!! That may be a big changing factor on if you can use the marinade as a dipping sauce or not lol. I'm sorry!! I didn't have the rum so I googled what to use instead and it said pineapple was a great sub :) I don't usually go exactly by recipe on salt unless it's baking, so I had just eyeballed mine.

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chuckieb 3 years ago said:

Yep, pineapple juice would certainly taste differently in the marinade than rum alright. LOL. No apologies necessary. I was just perplexed. I'm going to go ahead with it anyway and do a taste test. Perhaps now that I've added the lime juice and it'll have over 24 hours to mellow out, maybe it'll be good as a dipping sauce. We shall find out! Thanks Michelle!

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eastcoaster 3 years ago said:

Beautiful photo Michelle, that looks delicious.

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mommyluvs2cook 3 years ago said:

Oh good, let is know how it turned out Janet!!

Thank you Manella :)

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Cosmicmother 3 years ago said:

Great photo Michelle, it looks scrumptiously delicious!
This recipe is almost exactly like the Caribbean Jerk chicken recipe I have, except mine adds a tiny bit of sugar, soy sauce and ginger. I guess this is the Belizean or Central American version of Jerk Chicken...but I like the name Bus Stop Chicken better! Lol ;)

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