Tuesday, June 12, 2012

Carnage du Jour - 09 June 2012

It's been a while since I've written about a good chicken meal, and this one was too good to skip. Granted, I've waited well over a week, but I can still remember it well, so it must be worth a post.

Manhattan Grilled Chicken Breasts.

Sounds interesting, no? Well, it's much more than that - it's delicious. Oh, and it has nothing to do with clam chowder or a style of cooking from the East Coast (as far as I know).

It's called Manhattan chicken because the marinade for the boneless, skinless breasts is simply a Manhattan cocktail with a bit of oil added in.
That's right - into a plastic bag I added a nice dose of Southern Comfort and some sweet vermouth (aha!) along with a dash of garlic juice and a bit of olive oil.
The chicken marinated in the marinade for almost an hour while the fire got ready in the Weber kettle in the back yard (it's charcoal only chez nous, mes amis). The fairly huge breasts cooked nicely over the fire, picking up some of that smoke flavour to go with the Manhattan that had soaked in, leaving a wonderfully juicy piece of meat.
I sliced them into about 1/4 inch slices, and added them to some pasta along with the juice that had accumulated on the platter. A dollop or so of quark made it creamy with a nice tang, and then a batch of spinach was stirred in with a few mushrooms to make a nice single-serving-dish meal.

Tasty, simple, elegant, and easy.
Try it, and enjoy!