Seasoned Chicken Breasts by Shef D (Favorite olive oil, grilling method, and taste twist for a wonderful rice are covered)
By now, those of you that know me, know that I like to learn new things-especially when it involves cooking. Even those that don't know me now know that I like to learn new things-especially when it involves cooking. Currently, I'm learning about spices and stumbled on a wonderful combination today and wanted to share the recipe. Remember, Shef D is a hick, backwoods cook, but on occasion stumbles upon flavors that belongs in any of the finest restaurants in the world. The one that follows is close and became a favorite today!
-- 3 fresh chicken breasts (boneless, and thick...1 1/2-2")
-- 1/4 Cup of Extra Virgin Olive Oil (My new favorite is Arheon made from the Kalamata Olive and imported from Greece. It's wonderful! It has a mild flavor. It's available in 3 liter cans from a number sources on the internet. I've not seen it available at common markets such as Meijers.)
-- spices (source: http://allrecipes.com//Recipe/spice-mix-for-chicken/Detail.aspx) I used a modified version; adjust amounts based on the number of breasts. Mix the following dried spices. Put about a teaspoon aside:
* 1/4 teaspoon of sea salt
* 1/4 teaspoon of celery seeds
* 1/4 teaspoon of black pepper (freshly ground is best)
* 1/2 teaspoon of ground mustard
* 1 teaspoon of paprika
* 1/2 teaspoon of garlic powder
* 1 teaspoon of Thyme
* 1/2 teaspoon of Savory
* 1/2 teaspoon of ginger
* 1/4 teaspoon of basil
* 1/4 teaspoon of oregano
-- Jasmine Rice
-- 1 Whole Lemon
-- Vacuum Packer
-- Cherry Wood Chips (Or Apple...use fruit woods unless your going for the Texas barbque flavor!)
1. Rub the chicken breasts with the olive oil and generously apply spices to all sides of breasts. Vacuum pack breasts or if you don't have a food vacuum packer, place breasts in a ziplock bag being careful to squeeze out all of the air! (or suck it out using a straw.) Let marinade for 3 hours. Occasionally message the meat by rubbing the outside of the package. I used breasts that were 1/2 defrosted and left them on the counter for 3 hours. They were room temperature at the time I put them on the grill.
2. Prepare Jasmine rice according to the instructions; however, 10 minutes prior to the rice being done, cut the lemon in half and squeeze the juice from one side into the rice. Slice the second half and lay the lemon slices over the rice. Finish steaming. I use a rice steamer. This method of steaming lemon with the rice makes a wonderful rice side dish for fish!
3. Heat the grill...if using charcoal, put coals only on one side, leaving the other side for indirect cooking. If using a gas grill, only heat one side. Place the breasts over the glowing coals and singe both sides. When I placed the breasts on the grill, they flattened and I realized that the entire surface of the breast didn't have seasoning spices, so I sprinkled some of the spice mix that I set aside on the unseasoned spots. Once the fillets are singed on both sides (no raw meat color...white with a little brown...don't overdo it! Your goal is just to seal in the juices). Put the breasts on the side of the grill without coals (not lit if using a gas grill). I ALWAYS singe and cook indirectly on the grill. No exceptions.
I use a smoker box. Whether you have one or not, soak your wood chips in water for at least 15 minutes. If using a smoker box, I place it on the coals at the same time I place the chicken on the grill. If not using a smoker box, I singe both sides of the breast first before adding the wet wood chips to the coals.
That's it! It's simple and uses common spices. The taste is equal to the finest dishes produced by experienced chefs!
Enjoy!
Shef D
-- Oh, almost forgot. I plan to vacuum pack chicken breasts in olive oil and the spice mix as described above and freeze the packages. This way, I'll pull out the package the night before and let it defrost in therefrigerator. When I get home, when I'm cutting up a salad and heating the grill (I use charcoal), the meat can be getting to room temperature on the counter.
-- 3 fresh chicken breasts (boneless, and thick...1 1/2-2")
-- 1/4 Cup of Extra Virgin Olive Oil (My new favorite is Arheon made from the Kalamata Olive and imported from Greece. It's wonderful! It has a mild flavor. It's available in 3 liter cans from a number sources on the internet. I've not seen it available at common markets such as Meijers.)
-- spices (source: http://allrecipes.com//Recipe/spice-mix-for-chicken/Detail.aspx) I used a modified version; adjust amounts based on the number of breasts. Mix the following dried spices. Put about a teaspoon aside:
* 1/4 teaspoon of sea salt
* 1/4 teaspoon of celery seeds
* 1/4 teaspoon of black pepper (freshly ground is best)
* 1/2 teaspoon of ground mustard
* 1 teaspoon of paprika
* 1/2 teaspoon of garlic powder
* 1 teaspoon of Thyme
* 1/2 teaspoon of Savory
* 1/2 teaspoon of ginger
* 1/4 teaspoon of basil
* 1/4 teaspoon of oregano
-- Jasmine Rice
-- 1 Whole Lemon
-- Vacuum Packer
-- Cherry Wood Chips (Or Apple...use fruit woods unless your going for the Texas barbque flavor!)
1. Rub the chicken breasts with the olive oil and generously apply spices to all sides of breasts. Vacuum pack breasts or if you don't have a food vacuum packer, place breasts in a ziplock bag being careful to squeeze out all of the air! (or suck it out using a straw.) Let marinade for 3 hours. Occasionally message the meat by rubbing the outside of the package. I used breasts that were 1/2 defrosted and left them on the counter for 3 hours. They were room temperature at the time I put them on the grill.
2. Prepare Jasmine rice according to the instructions; however, 10 minutes prior to the rice being done, cut the lemon in half and squeeze the juice from one side into the rice. Slice the second half and lay the lemon slices over the rice. Finish steaming. I use a rice steamer. This method of steaming lemon with the rice makes a wonderful rice side dish for fish!
3. Heat the grill...if using charcoal, put coals only on one side, leaving the other side for indirect cooking. If using a gas grill, only heat one side. Place the breasts over the glowing coals and singe both sides. When I placed the breasts on the grill, they flattened and I realized that the entire surface of the breast didn't have seasoning spices, so I sprinkled some of the spice mix that I set aside on the unseasoned spots. Once the fillets are singed on both sides (no raw meat color...white with a little brown...don't overdo it! Your goal is just to seal in the juices). Put the breasts on the side of the grill without coals (not lit if using a gas grill). I ALWAYS singe and cook indirectly on the grill. No exceptions.
I use a smoker box. Whether you have one or not, soak your wood chips in water for at least 15 minutes. If using a smoker box, I place it on the coals at the same time I place the chicken on the grill. If not using a smoker box, I singe both sides of the breast first before adding the wet wood chips to the coals.
That's it! It's simple and uses common spices. The taste is equal to the finest dishes produced by experienced chefs!
Enjoy!
Shef D
-- Oh, almost forgot. I plan to vacuum pack chicken breasts in olive oil and the spice mix as described above and freeze the packages. This way, I'll pull out the package the night before and let it defrost in therefrigerator. When I get home, when I'm cutting up a salad and heating the grill (I use charcoal), the meat can be getting to room temperature on the counter.
Comments
Post a Comment