Lifestyle Whatcha cooking?
- Thread starter mysticmac
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Yeah, don't know what Vons was thinking when they packaged these up. After seasoning I sorted out the small ones from the large ones, then placed them on the grill with the big guys closer to the charcoal. If these were chicken breasts I'd be fucked, but dark meat, bone in, certainly give you wiggle room for fuck ups. Really difficult to overcook bone in dark meat. I like mine at 185ish, unlike white meat.
love bone in dark mt
Not to sound like a queer or anything, but chicken breasts are my favorite. Easy to fuck up, but love them when they are done right. I'm cooking some skewers tomorrow. Already have them sliced up and seasoned ready for some citrus marinade. I'm doing them in morro blood orange. Maybe I post pictures, maybe I don't...the world may never know.
Marinated chicken breasts in morro blood orange juice, spices, and avocado oil. I drained it before skewering and then added more seasoning before hitting the grill. These are going to be awesome.
Pretty sure this is my favorite breakfast. Took some leftovers and have Ribeye, eggs, and a sour cream chive and cheddar loaded mashed potato cake.
Chicken souvlaki, basmati rice, fresh greens from the garden, vinegarette, and hot sauce all tossed together. Sooooo good.
Alpha Gal has been around for over a decade.
Chicken breasts cut into strips and marinated in rubybred grapefruit juice and olive oil for a few hours.
Threaded on skewers and seasoned.
Grilled over charcoal, mmmmmm.
Slick, dice, put in rice. Slice, dice, put in tacos. Slice, dice, suck my dick. No wrong way to eat this.
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My man.... not gonna lie..... that looks kind of fucked up, lol! I bet it tastes outstanding, but you've got to dress all of the goodness up in a better looking suit friend.
🧀
That did look pretty un-plated, fresh out the oven. I just couldn't wait.My man.... not gonna lie..... that looks kind of fucked up, lol! I bet it tastes outstanding, but you've got to dress all of the goodness up in a better looking suit friend.
In the morning it looked like cheesecake.
Chicken souvlaki skewers with veggies this time since guests are over and I can't let them know how boring I normally do these.
what seasoning/marinade is used?
Paprika, lemon juice, greek plain yogurt, minced garlic, salt, pepper, and apple cider vinegar.
Anyone want a simple but delicious vinegarette recipe?
Approximately half and half organic apple cider vinegar with mother (if using regular apple cider vinegar it will be closer to 2/1 oil to vinegar) and extra Virgin olive oil
Italian seasoning (has basil, oregano, thyme, rosemary, then some other shit depending upon the brand), salt (I like sea salt, or Himalayan pink, but any salt will do), black pepper, and mustard (not just for flavor but for a binder to emulsify so oil and vinegar don't separate so easily), any kind will do but i likenthe flavornof spicy brown or grey poop. All ingredients are to taste, so no measurements. Heavy black pepper and Italian seasoning is what I like, then a decent amount of mustard or it won't do its job.
Mix the fuck out of it with a fork and Walla, holds form for a while so you can apply. Mix it even longer and it barely separates at all. About a tablespoon of mustard was used for this amount fyi (no idea size of glass, but it's probably in the 12-15 Oz. range.
It's going on my salad and chicken tonight, but you can use it on just about anything, including using it as a marinade.
Approximately half and half organic apple cider vinegar with mother (if using regular apple cider vinegar it will be closer to 2/1 oil to vinegar) and extra Virgin olive oil
Italian seasoning (has basil, oregano, thyme, rosemary, then some other shit depending upon the brand), salt (I like sea salt, or Himalayan pink, but any salt will do), black pepper, and mustard (not just for flavor but for a binder to emulsify so oil and vinegar don't separate so easily), any kind will do but i likenthe flavornof spicy brown or grey poop. All ingredients are to taste, so no measurements. Heavy black pepper and Italian seasoning is what I like, then a decent amount of mustard or it won't do its job.
Mix the fuck out of it with a fork and Walla, holds form for a while so you can apply. Mix it even longer and it barely separates at all. About a tablespoon of mustard was used for this amount fyi (no idea size of glass, but it's probably in the 12-15 Oz. range.
It's going on my salad and chicken tonight, but you can use it on just about anything, including using it as a marinade.