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Brandy Marinated Chicken

With Grilled Veggie Salad

by LEON BOUTEILLER

In mid-summer I try to use the grill as much as I can. Not because I can’t stand the heat. I’ve spent years in professional kitchens where the heat can be withering. I love the flavor of grilling foods over a hot flame. In winter I long for the sunny days of summer when I can easily reach and fire the grill.

There is something primal about grilling foods over a fire. Even though the fire is gas and lava rocks, it will provide the char that gives the food flavor. Grilling over charcoal briquettes is not that different than over gas. If the briquettes are properly fired and mellowed, the woodsmoke is burned off before foods are on the grill. That is why, if you want smoky flavor, you need to add an additional smoke unit. Otherwise most of the flavor is from the drippings that fall on the hot coals, flare up and flavor the grilled items.

I offer a dish that consists of four components; salsa verde, brandy marinade, chicken thighs (or breasts) and an assortment of vegetables.

The chicken could be seasoned with just salt and pepper but I wanted to ensure it be moist and flavorful, hence the marinade. I could have done the same with the vegetables but I wanted to create it more a like a warm salad, so the salsa verde. This is not a Mexican version of salsa verde but a more European style without the spicy heat.

BRANDY MARINATED CHICKEN with GRILLED VEGGIE SALAD
Serves 4

Ingredients:

  • 1 ½ to 2 pounds boneless/skinless chicken thighs or breasts

  • 1 recipe brandy marinade (see below)

  • 1 recipe salsa verde (see below)

  • 1 large red onion, peeled and cut into 1/3 inch slices

  • 2 ears corn, shucked

  • 2 large red bell peppers, trimmed and cut into 1 inch wide slices

  • 1 small zucchini squash, cut in half lengthwise

  • 1 small yellow squash, cut in half lengthwise

  • ½ pound of string beans, trimmed

  • ½ pound of crimini mushrooms, cleaned and trimmed

  • Olive oil to brush the veggies to go on the grill

  • Salt and pepper

Ingredients for the marinade:

  • ¼ cup extra virgin olive oil

  • 1 lemon, zest and juice

  • ¼ cup brandy

  • 1 tablespoon honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon soy sauce

  • 1 clove garlic

  • ½ teaspoon dry thyme

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika, or smoked paprika

Method:

  • Place all ingredients in a blender and blend until smooth, about 30 seconds

  • Reserve

Ingredients for the salsa verde:

  • 2 cloves garlic, peeled and crushed

  • 1 cup loosely packed basil leaves

  • 1 cup lightly chopped parsley, no large stems

  • ½ cup loosely packed oregano leaves

  • 2 anchovy fillets or 1 tablespoon fish sauce

  • 2 tablespoons capers, drained

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • ⅔ cup extra virgin olive oil

  • 1 or 2 tablespoons water

Method:

  • Place all ingredients in a blender and blend until smooth, about 30 seconds

  • Add a little water, more or less, to make the salsa fluid enough to drizzle over the salad

  • Reserve

Method for the main dish:

  • If using chicken breasts, pound them lightly to even their thickness. Otherwise, place the chicken pieces in a bowl with the marinade being sure that all surfaces are covered. Cover and refrigerate for at least 2 hours or overnight

  • Heat the grill to medium heat

  • Brush all the vegetables lightly with olive oil, or neutral oil, and grill until done, but not heavily charred or mushy, but still a little crisp

  • Cut the ears of corn into 1/2 inch slices. Cut the other vegetables into bite sized pieces. Then place all the grilled vegetables in a large serving bowl while still warm

  • After the vegetables have been removed from the grill, remove the chicken from the marinade. Scrape off the excess and place the chicken pieces on the grill and cook on both sides until done, about 165F degrees internal temperature

  • Drizzle or spoon some salsa over the vegetables. Arrange the cooked chicken over the vegetables and then dress the chicken with the salsa as well. Some salsa may be served on the side

This preparation makes for an impressive display on your table and is full of flavor. Pork chops may be an alternative or tofu steaks if you can manage them on the grill. Either way have fun with the backyard grill because, before you know it, the summer will be gone.

Enjoy!

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