With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
6 Boneless Chicken Breasts, halved
1/2 cup Vegetable Oil
1/2 cup Key Lime Juice
3 tbsp. minced onion
2 tsp. dried tarragon
1 tsp. salt
1 tsp. Tabasco sauce
Combine the marinade ingredients.
Marinate chicken breasts for several hours, turning occasionally.
Grill the chicken on the barbecue or grilling device, or roast on a broiling pan in the oven, occasionally turning and basting with marinade, until the chicken is thoroughly done.