Sunday was another beautiful, sunny day on Long Island. Perfect grilling conditions. The Webber was out again, despite my wife's disdain for "burnt food." I am still trying to overcome the various food aversions that were ingrained from birth from her mother.
The goal of the night's meal seamed simple, to create a juicy grilled chicken breast. For those who watch America's Test Kitchen on PBS, the first segment stars the editor of Cook's Illustrated who provides a worst sample of the star food attraction. Last week, my brother in law's version of grilled chicken breast would easily fit the bill. The outside of the breast was dark brown. He cut into the bird on a few occasions while cooking to check the if breast was finished. He made sure to push down on the breast so that all the juices would end up on the grill. The final result: chicken as hard as a rock. Needless to say, my wife didn't eat the chicken.
Fast foward to Sunday. This time, chicken breast at my house. The final result, very good, but not great. The reason, according to my wife, too much flavor. According to her, there was too much marinade. In her opinion, the meal took too long. I really liked the breast.
Grilled chicken is suppose to be fast home cooking. This version took over an hour from start to finish. FYI, my daughter liked the chicken.
On the side, grilled summer squash from the latest issue of Food and Wine, simple made with oil, thyme, lemon, salt and pepper. As the starch, oven baked potatoes from the Cook's Illustrated family cookbook, which is always a winner.
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