Nearing the finish line of this lengthy series.  When last we met, I was espousing the wonderful taste sensation that is honey roast pork.  Now, we’ll discuss the beauty of lemon-oregano grilled chicken.

What you talkin' 'bout, Willis??!!

Pretty much follow the recipie on this. I love this recipie because you pack all the goodies UNDER the chicken skin, and the herbs and salty awesomeness infuse the chicken grease from the skin…It’s quite delicious sounding, and tastes even better than it sounds.

The timing of this dish kinda sucks, however. It’s so quick and easy that you really need someone else to watch the grill, because you’ll likely be putting the finishing touches on the pork dish at the same time. If you don’t, the chicken might end up like this:

Oh yeah, they'll never notice it with that lemon on top...

Other than that, once this dish is done, YOU can finally take some time and have a(nother) beer and some of your tasty and well-made grub. That is assuming, of course, you’ve washed the dishes that have probably accumulated.

Just hire someone to clean up already!

A word about serving: I always use paper plates now…It REALLY cuts down on the cleaning. I do, however, use actual forks and knives and such instead of plastic. I’ve generally found that plastic utensils are good for cake and soup, and that’s about it…MAYBE ice cream, too. They suck ass for everything else, in my opinion.

Another great idea is to use different color rubber bands to identify party-goers’ drinks. They work great because they will wrap around pint and juice glasses, beer bottles, cans, and you can also fit them over the base of wine glasses such that they hang loosely about the stem. This will help keep folks from catching each others’ cooties, and every six-year-old knows how awful cooties are…

In our final installment, we’ll talk about the greatest sandwiches ever…