Chicken hack

 

Those ubiquitous boneless, skinless chicken breasts aren't that great on the grill. The bone-in ones are much better, if you can find them. The big pieces take almost an hour to "roast" with the indirect heat method, but they turn out juicy with just enough crispy skin so you feel like you're eating chicken, instead of some tasteless white protein.

This one has a teriyaki marinade. Whole turkey breasts are also good on the grill when you don't want to heat up the kitchen. Maybe no one wants turkey in the summer, because I haven't seen those frozen breasts for a long time.

Anyway, that all the news. The Wall Doctor crew comes tomorrow. I have an early morning dentist appointment today and suspect I need a new crown. No big surprise, since all my dental works dates back to when Bill Clinton was president.