Rep Note:
Deviled Chicken
3 May 2018

¶ One of my principal objectives in reanimating this blog was to create a hat pin, so to speak, that would encourage me to dust off my culinary repertoire by trying new things. I’ve already written about Welsh rarebit; grilled chicken provides another example.

For years, I marinated the smallest drumsticks and thighs that I could find in a mixture of oil, soy sauce, sesame sauce, and lime juice — a sort of teriyaki. Years and years and years

Then one day I had a look at The Joy of Cooking (the Guarnaschelli edition, of course), and came across “Chicken Dijon.” Over time, I simplified the recipe, and now it has stabilized at five ingredients (plus the chicken). A tablespoon each of Dijon mustard and peanut oil, a few drops of Worcestershire sauce, a dash of cayenne and a pinch of salt. The resulting blend looks insufficient to coat four or five pieces of chicken, but looks are deceiving. Using tongs, I shift the pieces around for the hour or so in which they soak. 

Something else that I didn’t used to do: preheat the oven and the grill pan. The point, of course, is to cook the chicken through to the bone, without reducing the skin to black ash. 

Ten minutes on one side followed by five or six (depending on size) on the other seems to do the job. 

Leave a Reply