Oven – grilled chicken with corn sauce
I used to cook this dish by first frying the chicken pieces before stirring it into the sauce. Well, that was then. This is now. I cooked the same dish for tonight’s dinner by grilling the chicken in the convection oven. I prepared the buttered corn kernels and the sauce separately. In short, there were three cooking procedures involved (don’t worry–they’re all simple and fast). When all of them were done, it was just a matter of assembling the dish to make it look like what you see in the photo. Note that a substantial amount of butter was used in making this dish.
The best cut of chicken would be large cuts like uncut legs and thighs, thighs and backs (what I used), or wings with the little drumstick attached. If you use smaller cuts, the chicken meat might turn dry during the grilling.
The basic recipe is good with pork and fish too.
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I had a whole 10 piece Chicken drumstick pack bought from Costco. Didn’t know how to cook it so I followed this recipe.
The kids enjoyed the dish, wow!
I used scallions instead of Onions since that’s all I had at the time. I only had corn on the cobs so I scraped the corn kernels off the cob. I didn’t have corn liquid from the can. All I had was a can of clams in water so I used that instead. The clams gave a chewy texture to the sauce, he, he .
Thanks for the recipe!
Clams! What a good idea. Even water in which mussels had been boiled would make a great sauce base, I think.
hmm.. I’ll buy mussels in the seafood market next time and try mussels as a base sauce for this
recipe.
Hmm…. I’m starting to learn your experimentation spirit now after following your recipes for a few months.
Thanks.