SolaReflex Southwestern Chardonnay BBQ Chicken
- 1/2 cup chardonnay
- 1/4 cup finely chopped red onion
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped parsley leves
- 1 tablespoon garlic salt
- 1 tablespoon light brown sugar
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 2 fresh rosemary sprigs
- 1 bay leaf
- 4 leaves chopped fresh basil, or 1 teaspoon dried
- 1 clove garlic, chopped
- 2 pounds bone-in chicken breasts
In a bowl, combine chardonnay, red onion, lemon juice, chopped parsley, garlic salt, brown sugar, olive oil, Worcestershire, pepper, rosemary, bay leaf, basil and garlic. Allow marinade to sit for at least 1 hour before use or 24 hours for more flavor. Place chicken in a sealable container and pour the marinade over, turning to coat the meat with the sauce. Refrigerate for 1 to 2 hours.
On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temperature with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions.
Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level.
Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes, depending how done you prefer. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with the thermometer.
If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side.
Note: The chicken can also be cooked on a traditional outdoor grill. Marinate as directed in the recipe. Remove from marinade and grill over medium heat until chicken is almost cooked through, about 30 minutes, turning occasionally and moving around to avoid flame-ups.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Rachael Ray