Wednesday, May 11, 2011

Carnage du Jour - 09 May 2011


I'm not a big fan of mixed drinks - I'm more of a purist, really - but we just had a lovely Manhattan-marinated chicken breast on the grill, and I'd certainly do it again.

We recently took possession of a couple bottles of Southern Comfort (no, I'm not going to drink that straight - I tried it and that once was quite enough, thank you very much), so Southern Comfort Manhattans seemed a logical use.
Well, what about these two chicken breasts? Why not soak them in that stuff for a while before grilling?
Why not indeed.

So, a ziploc bag took on a pair of chicken breasts (boneless and skinless, btw) and then we added in the Southern Comfort, some sweet Vermouth (Stock, in case you wondered), a bit of garlic powder, and some olive oil, just to make it all stick.
Once the fire in the grill was ready and the batch of bratwurst had finished (I'll detail the "correct" way to cook brats in another post), on went the chicken.
I must say, it was tender, juicy, and flavourful - all one could ask of that cut, really.

The grilling added the needed snap to the surface which is normally lost from the skinless versions, and the marinade added its own special savour as well.
Highly recommended.

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