Monday, July 21, 2008

Is Your Chicken Boring?

Chicken, can be the most dried out and dull dish you can prepare. It's great when you can find a great recipe that adds more flavor and even makes it a bit juicier. Most people's problem is that they overcook the chicken. Chicken should be cooked to an internal temperature of 170 degrees. I prefer to remove my chicken from the cooking surface at about 160 degrees - it will continue to cook without getting dried out. As with all foods the lower the temperature you cook at the better your product will turn out. Here is a great sassy recipe for chicken. I hope you enjoy it.


3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
2 fresh habanero chili stemmed and seeded
1/4 cup fresh lime juice
5 tablespoons honey
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
¼ cup packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks

Mix all ingredients in a bowl. If you prefer, you can blend in a blender, but I like the look of the ingredients whole. Divide chicken pieces and marinade between 2 seal able plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with a fun fruit salsa.
• If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

No comments: