Last night I roasted a chicken on the grill. It was the start of the perfect summer meal. I will admin that I cannot place a probe thermometer in a chicken so that it accurately reads the temperature of the thigh. It always seems to reach 160 degrees long before the bird is actually done. In this case it took another 20 minutes to finish the chicken. Along with the chicken was grilled corn on the cob, fresh cole slaw, baked beans, and tomatoes from the garden.
Sarah missed out on this ideal summer meal as she wasn’t feeling well. She finally managed to eat a baked potato. The result, a lot of left over chicken.
Some of the chicken was used tonight for chicken tacos. Stay tuned for more leftover extravaganza.