The Chicken Experiment: One For The Win Column
It was a great day for a little experimental chicken. No, I’m not talking about those monster experimental chickens from old man Hutchins’ farm down the
It’s just that I occasionally get an itch. Maybe it’s a twitch. Maybe it’s that tingling sensation under my left shoulder blade that comes from a voodoo doll of some sort. Some might say it’s just another bout of boredom. I don’t know, but it generally leads me to just throw some things at the proverbial wall to see what sticks, or in this case, what comes out tasting decent enough to keep tinkering with and improving on. Today is just that type of day. Great weather, a longing for a hardwood fire, and no particular plan, other than, you know, my aforementioned chicken experiment.
Opening the fridge, I gathered half of a white onion, some leftover chopped red onion, half of a bulb of fennel, and a couple of good size cloves of fresh garlic. All were quartered and tossed into a mini chopper sort of thing, along with lemon juice, olive oil, lemon zest, salt, fresh cracked black pepper, and Worcestershire.
Chopping and grinding all this produced a hummus type of mixture, somewhat thick but able to be poured.
And this was what my chicken breasts would marinate in, with a little kept in reserve for brushing on while grilling.
Trusty old Weber was set up with a hardwood, indirect fire, coals all shoved over to one side, leaving the open side to hold this chicken, along with some corn that would later be made into a side dish mimicking street corn. Yeah, buddy!
Now the hoping intensifies, hoping this works, hoping it tastes good, and hoping that all those flavors somehow come through in the chicken, which by the way, almost looks breaded in this photo. Hmmm…And once it came time to flip the chicken, it acted as though it was breaded, leaving bits on the grill, but looking good while doing it. Once the chicken was finished, registering about 160°, it was time to pull it off.
And while we’re at it, a whole mess of green beans was peppered and put on the grill for a quick roasting. I love grill roasted green beans.
Assembling was the easy part. Waiting to eat after the picture was taken was the hard part. This chicken had a great aroma and texture, with subtle layers of flavor from those ingredients. The flavor lent itself to daydream about the different uses for this chicken, and honestly, with such a low profile flavor, it could be added to or used as the base of many great meal preps. But you know what, it was really good as is, a chicken experiment with ingredients that were already on hand, and some that needed to be used anyway.
Because Life Is Better Wood Fired
That's Some Good Grilled Chicken
- 2 Chicken Breasts (Split horizontally making 4 servings)
Marinade and Brushing Sauce
- 1/2 bulb Fennel
- 1/2 Medium White Onion
- 1/4 Cup Chopped Red Onion
- 2 Cloves Fresh Garlic
- 4 tbsp Vegetable Oil
- 1/4 Cup Lemon Juice
- 2 tsp Lemon Zest
- 1 tbsp Worcestershire sauce
- To Taste Salt & Pepper
Add all ingredients to chopper or blender and blend until smooth. Slather over chicken breasts as a marinade, reserving some for brushing on while grilling. Grill chicken until the internal temperature hits 160°, remove and let rest for about 10 minutes.
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