Cracking the Skewered Lemon Chicken Code is here to share with you. It’s honestly the best grilled chicken I know. I hope you agree.
When my daughter was born, we were living in Brockton, Mass. There was (and still is) a fabulous Italian food shop, International Food Gourmet, where I could buy all the best ingredients for making exotic and delicious meals: aged provolone, Amaretti di Saronno, and marinating chicken breasts that cooked up deliciously juicy and bursting with bright lemon flavor.
For years I tried to reproduce the flavor and texture. I came across a recipe and have tweaked it over the years.
Don’t let the deceptively simple photo fool you. And since we’re paleo and not at all afraid of butter, drizzling lemon butter all over the chicken and vegetables makes for heaven on a plate.
I was struck by the red of the background cloth and flowers of the first photo. I used one of my daughter’s porcelain “tin cans” as a vase. (She’s a RISD-trained ceramist with a lovely artistic soul, and I decided to do a portrait. What do you think? Pretty cool! Know what? So is she!!
For an additional course, I found some gorgeous figs at my local Whole Foods. The season is nearly over in south Louisiana, but there are fresh, local figs elsewhere. If you happen upon some, this salad is as yummy as it looks. And super simple to make. Sweet, juicy, crunchy, green and salty: what more could you asked for in a salad? Nothing, I say!!
We have a new toy to play with and it’s a gem. It’s an Australian grill called a Cobb Cooker. Based on a stove used in Africa where access to electricity is scarce, it’s perfect for 2-4 servings. We’ve cooked all sorts of things on it. Using only 8-10 pieces of charcoal, it’s easy to light, cooks for up to two hours without adding more briquets, and versatile. There’s a griddle, wok pan, frying pan, roasting rack and grill pan. Roast chicken is amazing on this cooker, as is stir-fried shrimp and vegetables, even breakfast.
We’ve done so many delectable meals, we were inspired to get a dozen large blue crabs and grill them, too. Turned out we needed the Weber for the amount of crabs we had, but we definitely got the idea from the Cobb meals we’d been making.
Harris blanched the crabs in boiling water, then cleaned and seasoned them. He cooked them to perfection with his signature touch: adding small pieces of oak and pecan wood to the fire. They were insanely good. I roasted some artichokes and we had a feast!
The playlist is a smattering of tunes I liked this week. Crank up the music and get cracking the skewered lemon chicken code, y’all.