Friday, June 12, 2015: Grilled Chicken Three Ways by Chef Matt Carter

Jidori Chicken Breasts, Aji Amarillo, Clams, Chorizo, Lime and Pan de Yucca

1 bottle corona

1 lime - juiced

3-4 sprigs cilantro

2 crushed garlic cloves

Place chicken in a large ziplock bag with beer, garlic, lime and cilantro. Marinate for up to 24 hours.

1/2 # of clams

1 shallot

1 sprig thyme

1/2 c. white wine

Steam clams with shallot, thyme and wine. Reserve the clam liquid. Remove the clams.

1 orange

1 lemon

1 lime

1-2 cloves garlic

1-2 tbl. aji amarillo

1-2 tsp. sweetened condensed milk

1 pinch tumeric

1-2 oz. spanish chorizo

1-2 oz. rock shrimp

In a medium sauce pot saute garlic with turmeric. Add the juice from all of the fruit and clam liquid. Add aji Amarillo and condensed milk.

1-2 oz. spanish chorizo

1-2 oz. rock shrimp

1-2 purple potatoes, cut into batons, blanched

cpl. sprigs cilantro

1-2 oz. butter

pan de yucca or torta bread

a lil evo to brush

Grill the chicken on high heat until caramelized and cooked through. Dice chicken. Add to sauce with chorizo, clams and shrimp. Bring to a boil, reduce heat and add butter and cilantro. Season with salt and pepper, add lime juice if needed.

Grilled Poussin Nicoise Vert

serves 2-3

2 whole Poussin or Cornish chickens

1-2 tbl evo

1-2 garlic cloves

1-2 tsp. smoked paprika

Marinate birds for up to 24 hours.

1 tsp soy sauce

1 tsp fish sauce

1 tsp. garlic puree

zest of 1 lemon

1/2 c. green olives (castelvetrano or picholine)

1-2 tbl. chopped parsley

1 sprig fennel top

1 sprig dill

½ c. evo

Puree all ingredients with a hand blender or a tall blender. Adjust with S+P

4 cipollini onions

6-8 apricots

10-12 Fingerling potatoes

2 sprigs thyme

2 garlic cloves

2 tbl. Evo

Cut cipollini onions in half. Sear until caramelized. Toss in evo and salt. Wrap in foil and finish on grill or in the oven until soft. Toss Apricots with evo and salt. Grill until caramelized and hold. Toss potatoes with evo, thyme and salt. Wrap in foil and cook on grill or in oven for 20-30 min, or until fork tender.

2oz. lemon juice

3-4 tbl. Evo

1 tsp garlic puree

mixed greens or arugula

basil leaves


parsley leaves

fried capers

1 tbl. Julienne olives

Make a simple vinaigrette with the lemon, evo, garlic. Toss the greens of your choice with the herbs, capers and olives.

On high heat grill the birds whole starting with the breast down. Turn every few minutes until the outside is caramelized. Turn the heat down, and birds their backs, with the lid shut until done. Brush the outside of the birds with the olive puree before serving. Finish salad with dressing. The apricots, potatoes and onions can be served separate or in the salad.

Jidori Chicken Legs and Thighs, Tennessee Grits, Sweet and Sour Peperonata

serves 2-4

2-4 whole legs and thighs - thigh bone removed

1 tbl. evo

2 clove garlic – crushed

1 tsp. smoked paprika

Marinate the legs and thighs for up to 24 hours.

1 c. polenta or stone ground grits

1 c. chicken stock

1 c. milk

In a medium sauce pot cover the grits with stock and milk. Bring up to a boil, cover and bake in a 275 degree oven until soft. May need to add more liquid.

1 whole shallot – shaved thin

1 tsp. garlic puree

1/2 c. large diced piquillo peppers

1 tbl. golden raisons

1/2 c. red wine vinegar

1/2 c. sugar

1 tbl. honey

1 tsp.  fish sauce

1 tbl. capers

1-2 tsp. caper juice

1 tsp. celery seed

celery leaves

1 tsp. cracked black pepper

1 tsp. dijon mustard

1 tsp. mustard seed

In a medium sauce pot place all ingredients, bring to a boil. Reduce heat and cook until syrup consistency.

1-2 oz. fresh dill

2-4 oz. butter

Grill legs and thighs over high heat until well caramelized. Turn heat down or move to a warm area to rest before serving. Reheat grits, add butter and season. Place grits on plate, add chicken and peperonta. Garnish with dill or herb of choice. You can also place chicken in a bowl and toss with peperonta! Wing style!