Korean BBQ chicken. Normally, I like to do these on the grill rotisserie, but these two 5 1/2 pounders would wear their skin off on the drip pan on the grill because they are too big, so I did them in the oven. It was cold today, so I was happy for the additional heat in the house. I did two, the second as a gift for Deb's daughter and son-in-law, for tomorrow. They both have the day off from their jobs at a local casino.
I had not made a potato salad in a while, and decided to do one to have as a side. Even though I had these growlers filled for the super bowl, we ended up drinking white wine. I decided to break out a new favorite with this chicken, Too Many Cooks.
HC
