PatioDaddio
Babbling Farker
- Joined
- May 4, 2008
- Location
- Boise, Idaho
As some of you may know, I look upon BS (boneless-skinless) chicken with
great disdain, as the things are almost completely devoid of flavor and
moisture.
I made my Grilled Malibu Chicken for dinner last night, and I had leftover BS
breasts that are on death row today. I also need to re-shoot the plated
shots of the grilled artichokes from last weekend. The prepped shots were
OK, but the plated one blows chunks, but I digress.
So... Today I was racking my brain wondering what I could do with these
Barbra Streisand chicken breasts to make them halfway interesting to eat;
then it hit me like a lead pipe upside the head.
This week I was trolling the web and stumbled upon a post about "Mexican
Roadside Chicken". It looked pretty good, but I didn't bookmark or make
note of it. However, I did remember just enough to throw together this
working recipe.
[FONT=verdana,sans-serif]Ingredients
1 Tbsp Kosher salt
1 tsp (heaping) Whole dried allspice berries
1 Tbsp Whole dried oregano leaves, preferably Mexican
1 tsp Whole cumin seed
1/4 tsp Whole black pepper
1/8 tsp Smoked paprika
1 tsp Ground chile de arbol
1 tsp Ground ancho chile
1/4 tsp Gebhardt's Chili Powder (or ground New Mexico chile)
[/FONT][FONT=verdana,sans-serif]1/4 tsp Ground coriander[/FONT]
[FONT=verdana,sans-serif] 1/8 tsp Ground cinnamon
2 Tbsp Red wine vinegar
1 Tbsp Water
Method
Combine all of the dry ingredients in a coffee grinder dedicated for spice
grinding, or a food processor.
Grind until all of the ingredients are fine and well-incorporated.
Dump the mixture in a small mixing bowl, and add the vinegar and water.
Whisk the mixture well. It should be the consistency of a cake batter.
Smear the rub on your chicken, refrigerate and let marinate 1-2 hours.
Grill as you normally would.
Tip: I bet this would make a good marinade if you were to thin it by adding
water and orange/pineapple juice.
----
Again, this is a working recipe that I'll be using tonight. If you see me post
it soon you'll know it worked. If not, I'll disavow any knowledge of it. :-D
John
[/FONT]
great disdain, as the things are almost completely devoid of flavor and
moisture.
I made my Grilled Malibu Chicken for dinner last night, and I had leftover BS
breasts that are on death row today. I also need to re-shoot the plated
shots of the grilled artichokes from last weekend. The prepped shots were
OK, but the plated one blows chunks, but I digress.
So... Today I was racking my brain wondering what I could do with these
Barbra Streisand chicken breasts to make them halfway interesting to eat;
then it hit me like a lead pipe upside the head.
This week I was trolling the web and stumbled upon a post about "Mexican
Roadside Chicken". It looked pretty good, but I didn't bookmark or make
note of it. However, I did remember just enough to throw together this
working recipe.
[FONT=verdana,sans-serif]Ingredients
1 Tbsp Kosher salt
1 tsp (heaping) Whole dried allspice berries
1 Tbsp Whole dried oregano leaves, preferably Mexican
1 tsp Whole cumin seed
1/4 tsp Whole black pepper
1/8 tsp Smoked paprika
1 tsp Ground chile de arbol
1 tsp Ground ancho chile
1/4 tsp Gebhardt's Chili Powder (or ground New Mexico chile)
[/FONT][FONT=verdana,sans-serif]1/4 tsp Ground coriander[/FONT]
[FONT=verdana,sans-serif] 1/8 tsp Ground cinnamon
2 Tbsp Red wine vinegar
1 Tbsp Water
Method
Combine all of the dry ingredients in a coffee grinder dedicated for spice
grinding, or a food processor.
Grind until all of the ingredients are fine and well-incorporated.
Dump the mixture in a small mixing bowl, and add the vinegar and water.
Whisk the mixture well. It should be the consistency of a cake batter.
Smear the rub on your chicken, refrigerate and let marinate 1-2 hours.
Grill as you normally would.
Tip: I bet this would make a good marinade if you were to thin it by adding
water and orange/pineapple juice.
----
Again, this is a working recipe that I'll be using tonight. If you see me post
it soon you'll know it worked. If not, I'll disavow any knowledge of it. :-D
John
[/FONT]
Last edited: