Grilling is actually the title of my next cookbook in line. It is a small cookbook by an author in Sydney, Louise Parker. I have no idea where I got this book – if was a gift (sorry if anyone reading bought me this book) or if I bought it. I have to say I LOVE the cover and I want to cook there![hr] [row_fluid][span4]
[/span4][span8] The recipe I am making, Pepper ‘n Spice Chicken, requires that a spice rub and and a sauce be made. Since there are multiple elements to this dish I decided to make the spice rub and the sauce the day before.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] The ingredients for the spice rub required me to visit Bulk Barn. (Thank you Natasha for introducing me to this wonderful place!) I don’t know where else I can get star anise, peppercorns, fennel seeds, cinnamon sticks and cloves for under $2! I toasted the spices then ground them up.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] I added them to minced garlic, lime zest and salt. The rub is very similar to a pre-blog recipe I made for Chinese Five Spice.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] For the sauce, a sweet chile sauce, I ground red chiles (btw I seeded them first and I really need to invest in some gloves for the kitchen because even the day after my hands are still burning from these peppers!), garlic, ginger and salt and then heated it in a sauce pan with rice wine vinegar and sugar. The result was suppose to be “thin syrup” but after over twice the amount of time on the stove it was suppose to have mine still had the consistency of water. Who knows…maybe it will firm up in the fridge? (And it did!!)
The recipe calls for rubbing the rub on a small cut up chicken with 2 TB of toasted sesame oil for 2 hours, then let it sit at room temp for 1 hour. Since I didn’t want to be eating at 9:00 at night I decided to rub the chicken before I went to work in the morning. Also I used 4 skin on bone in chicken breasts which I happened to have already. I use to only use boneless skinless chicken breast (mostly because I was scared of the version of the chicken breast with bone and skin) but I got over my fear mainly because you can pick up the skin on bone in for typically a bit cheaper and if you don’t want the bones/skin you can remove it yourself pretty easily with a deboning knife. Or you can find a lot of great recipes that use bone in skin on chicken breasts…if you need some inspiration check out my chicken Pinterest board on the right.
The chicken grilled for 10 minutes each side and then when it was done I squeezed some fresh lime juice on it then let it rest for about ten minutes. One of my favorite kitchen tools ever is my lemon/lime juicer. I absolutely love it and recommend getting one if you don’t already have one. It’s great not getting juice on my hands or fishing seeds out of the juice. It’s truly an awesome gadget!
My verdict is the chicken was very good but unless I happened to have the ingredients for the rub on hand I probably wouldn’t make it again. My thought is there are so many chicken recipes out there and many with ingredients I typically have on hand so in the future when I’m making grilled chicken I will probably go with one of those. But if you are interested in the recipe for the rub, sauce or chicken leave me a comment and I will share it with you.
Planning to continue the project for lunch on Saturday. Stay tuned…it’s another recipe with multiple elements!