by wssmom
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aargersi's Testing Notes:
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Expand1 large organic egg yolk, at room temperature Ask a question about this ingredient
1 teaspoon fresh lemon juice Ask a question about this ingredient
1 cup grapeseed oil Ask a question about this ingredient
1 minced clove garlic Ask a question about this ingredient
pinch sea salt Ask a question about this ingredient
1 cup champagne vinegar (yes, one cup) Ask a question about this ingredient
1 tablespoon minced fresh sage leaves Ask a question about this ingredient
1 teaspoon minced fresh rosemary sprigs Ask a question about this ingredient
1 teaspoon minced fresh thyme leaves Ask a question about this ingredient
1 teaspoon minced fresh oregano Ask a question about this ingredient
In a suitable bowl, preferably one that won't spin around, whisk together the egg yolk, lemon juice and garlic. Add the oil a few drops at a time (or have someone do that for you), whisking until it emulsifies. Continue to dribble in the oil, whisking away, until all is incorporated.
Ask a question about this stepPut half the aioli in another bowl, saving the remainder for another use. Whisk in the vinegar, add the herbs and add a tad more salt than you think neccessary, about a teaspoon in my case.
Ask a question about this step2 whole organic chicken breasts, split so you have four nice-sized pieces Ask a question about this ingredient
Liberally sprinkle the chicken breasts with freshly ground pepper, put them in a ziplock bag with the aoili, smush so they are covered, and let marinate for at least three hours, or preferably overnight.
Ask a question about this stepGrill, bone side down and covered, over medium heat for about 15-20 minutes, then turn and crank up the grill to high to finish, so that the skin gets nice and crispy.
Ask a question about this stepChill and bring along to your picnic, and serve along with some lovely dry riesling.
Ask a question about this stepoh I fear I'm on the wrong track. My marinade mixture is SO far away from being a slather! First my aoili broke and I had to add some extra egg yolk to fix it. So after the first rescue I carried on. However, whisking a cup of vinegar into the fixed mayo turned it to soup - no slathering to be done with that. So now we have a chicken in a zipper bag full of semi-thickened vinegar. Gonna throw it on the grill and see what happens! Was the end result of the aioli plus vinegar supposed to be spreadable?
Sorry I didn't see this yesterday (on the road!) It should have been slather-able, but I don't see why it shouldn't taste good; the original recipe that inspired it called for oil with an egg beaten into it. The only thing to watch out for from that is flare-ups from the oil dripping on the coals. Let me know how it turned out!
Thanks for this wonderful recipe! I made it last night with only two minor changes...I did a whole chicken halved...and because of my fear of chicken not being done when grilled, I put it in the oven for about 20 minutes before serving. It truly is Finger Lickin Good!!!
Thanks, lapadia! Just made this for the Book Club meeting tonight and it vanished quickly!
I love chicken for picnics...this looks amazing. Can't wait to try it!
I am going to be trying this visiting my inlaws on LI this weekend, it looks amazing!
Wow - this sounds amazing - I have never seen chicken done this way but it is now on Saturday's menu (Saturday morning I buy a chicken at the farmer's market)
yes, i will be trying this one. i will try anything - well, almost anything ; ) - with chicken. its a wonder that people think of it as bland or boring? its an empty canvas for so much deliciousness, and this is a recipe to prove it!
I'm always looking for grilled chicken recipes..this sounds fabulous! Thanks for sharing.
This is gorgeous, I've never made chicken like that, your picture is great the chicken looks so juicy and tender. Wow!C
Wow, this looks and sounds wonderful! Even with grad school up the way in Syracuse I had not heard of this until now with your great recipe! Thanks.
No, thank you! I believe the original remains a staple to this day at Little League fund-raisers, K of C picnics and fire department outings in western New York.
Oh yum, definitely trying this on the grill.
Learning all sorts of new uses for mayo. Fascinating. And beautiful.
Thanks! I am inordinately fond of mayo (which usually I just apply directly to my hips) ....
Oh, me too. It's just me at home, but I still buy the large jars. You are planning to post this to the contest, right?
This sounds delicious! I have a similar method of cooking chicken, but I just use Best Foods mayo and add the herbs and slather away. The mayo keeps the chicken very moist and makes a nice crust with the herbs.(I use this on fish fillets too.)
Fish! Yes! What a great idea! Do you slather it on both sides, or do you schmear on one side and then broil it?
I slather both sides of the fish. This method is especially great on salmon. On chicken, I remove the skin and then slather. (I have never been a skin person)
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Just wondering about a substitute for champagne vinegar. I live in a small town and our stores just don't have all these wonderful ingredients to try. Could I use apple cider vinegar and/or white wine vinegar and get a good result? I see that the original recipe used apple cider vinegar.