Smoky, spicy meats have been paired with sweet-and-sour, fruit-based
sauces since we’ve had cooks, so that this combo works beautifully is no big
surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.
Like I said in the video, I made my spice rub extra hot, so I could really take advantage of the cooling effects of the sweetness in the sauce. Sweet cancels out heat on your palette, so you can kind of push things a bit if you want. The measurements below are what I used, but you should, and must adjust.
Like I said in the video, I made my spice rub extra hot, so I could really take advantage of the cooling effects of the sweetness in the sauce. Sweet cancels out heat on your palette, so you can kind of push things a bit if you want. The measurements below are what I used, but you should, and must adjust.
As far as chicken doneness goes, I recommend checking with a
thermometer. If you cook a lot of chicken, it’s fairly easy to tell by feel,
but why take a chance? I usually go to 150 F, which left to rest for a minute,
should be safe, and very juicy. So, if you’re looking for a very tasty, slightly unusual, appropriately named chicken recipe, I
really hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless skinless chicken breasts
1 tbsp vegetable oil
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp freshly ground black pepper
1 tbsp paprika
1 tsp ground dry chipotle
1/2 tsp cayenne
2 cloves minced garlic
2 cloves minced garlic
For the blueberry gastrique:
2 cups blueberries
1/3 cup white sugar
1/3 cup apple cider vinegar
*splash of water as needed to adjust thickness (after the
blueberries start cooking)
salt and freshly ground black pepper to taste
*If you make the sauce ahead, your sauce will thicken, and
you will probably need to thin it out with some water. When tasting for
seasoning, remember this is going to go on highly seasoned meat.
14 comments:
Being a German, I can't appreciate the patriotic qualities of this chicken. But it sure beats making black, red, and golden chicken. I'd fear the black would need to come from thoroughly burning the poor chicken ;-)
So I'll give your recipe a try, but not necessarily on the fourth.
Minor nitpick - the ingredient list is missing the "finely minced garlic". Looks like two cloves to me.
This looks really good and quite easy, but now I'm intrigued by the pesto macaroni salad.
You are the McNulty of your poultry.
Sorry, you can't match a 2-syllable word and a 3-syllable word for these rhymes! Please leave this kind of stuff to a professional. ;)
My cat's breath smells like cat food.
Chef John, what's your opinion on using frozen blueberries for the sauce? Is there anything I can properly make with frozen fruits?
Hello, I was wondering if you have the recipe for the Avacado Macaroni Salad. I'm having some difficulty finding it. It looks delicious and I want to try and make it for a party tonight. Thank you in advance.
It wasn't avocado, it was just some pesto sauce I added to some mayonnaise! :)
Frozen blueberries will work!
Ohhh thank you, that's what I get for not listening to the video haha.
Chef John, I tried the chicken marinade with the blueberry sauce, and it was great!! Definitely making it again. Thanks so much!
Chef John. Would plums and honey work in this as opposed to blueberries?
Will this work if I cook them in a pan?
What temperature should I serve the sauce at? Cold hot or room?
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