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1 teaspoon dried marjoram, oregano,
or dill
1⁄2teaspoon Tabasco sauce, or to taste
1⁄2teaspoon kosher salt, or table salt to
taste
Pepper to taste
2. Combine all the remaining ingredients in a large, resealable plastic bag or
mixing bowl, blending them well.
3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal
the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with
tongs every 10 minutes to prevent burning and to ensure even cooking. To test
for doneness, cut into the thickest part of the wing, the meat should be white,
with no trace of pink and the juices should run clear.
Grilled Potato Planks
Preparation time: 15 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 15 minutes
Yield: 4 servings
4 medium potatoes
(about 11⁄2pounds total), scrubbed
6 tablespoons extra-virgin olive oil
11⁄2tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1. Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a
medium saucepan with enough lightly salted water to cover. Cover the pan
and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,
shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes
to 1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure
to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly
browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on
the second side, 6 to 8 minutes more. If desired, season before serving with
additional salt and pepper and Tabasco sauce.
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