File photo
It's hard to resist chicken fresh off the barbecue grill.

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Prime price for poultry

Scratchin' for a chicken bargain? 50th State Poultry whole, chilled chicken fryers are 88 cents a pound at Daiei this week.

"State Poultry sells white-skinned chicken, vs. Zacky and Foster Farms which sell yellow-skinned chicken," Daiei meat buyer Gary Villanueva explained. "White-skinned fryers are much tenderer and juicier."

Villanueva said the Chinese especially prefer white-skinned birds for dishes such as cold ginger chicken. He added that despite its name, 50th State Poultry includes out-of-state birds; only Ewa Brand is exclusively island chicken.

Here's an herb-laced recipe for grilled chicken.

Grilled chicken lavender

Adapted from "Skinny Grilling" by Barbara Grunes

3-pound whole fryer or 8 chicken breasts, skin and bones discarded
1 tablespoon extra virgin olive oil
4 tablespoons lemon juice
1/2 cup minced parsley
1/2 cup minced lavender, flowers and leaves (or mint or other mixed herbs)

Place chicken pieces in a non-reactive dish large enough to contain them. Mix remaining ingredients for marinade and pour over chicken.

Turn every half hour for 3 hours.

Preheat grill until coals are ashen. Place chicken on grill. Using tongs, turn chicken every 2 minutes for 8 minutes or until chicken is opaque and cooked through. Brush with marinade from time to time during grilling.

Note: Do not use the lavender from sachets as it has been chemically treated.

Makes 8 servings.

Approximate nutritional analysis per serving: 146 calories, 10 g total fat, 2 g saturated fat, 56 cholesterol, 60 mg sodium.*

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Kekoa Catherine Enomoto, Star-Bulletin

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