Saturday, June 08, 2019
Grilled Chicken with Sate Oil
I have been obsessed with this grilled chicken recipe and had to share it here. It is perfect for the summer. A little marination and a whole lot of flavor.
Usually I marinate my chicken with Indian spices for grilling. However that was getting kind of boring. The other marinades that the husband-man uses is bit bland for my taste and the chicken is not as juicy as I want to be. psst... he doesn't agree though.
Until...yes until last week...when this recipe changed my life and grilled chicken's.
The recipe is from Bon Appetit magazine, an annual subscription gifted by my lovely friend. I took two recipes of Chef Tom Cunanan and then made them my own.
First, I was blown away by the Sate Oil. This is very similar to the Chili Garlic oil that you get at Chinese or Thai restaurants.
Next was grilled Chicken where the chicken was marinated in a brine and that contained guess what ? SPRITE. Yes, sprite. The sweet-lemony and fizzy sprite did do wonders to the chicken. The aromatics (yes the author kept saying aromatics for ginger, garlic etc and I loved it) in the brine add a lot of flavor to the meat. The meat was also very juicy and did not become at all dry after grilling.
The original recipe of the grilled chicken called Chicken Inalsa, involved Acchiote Oil but I did not have it.
So, I grilled the chicken as per the recipes and then basted it with previously made Sate Oil. The best thing ever. That oil is amazing. Be liberal with Sate Oil if you wish to kick up the flavors. Serve grilled chicken with a simple salad, add it to pasta, or in a sandwich. It is delicious.
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