Delicious chicken sandwiches!

[theweaselking]

Delicious chicken sandwiches are delicious:

Start with a really simple beer marinade

1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

(Original recipe also includes 1 tsp dry mustard, but eww. No.)

Mix the marinade together! Now marinate something. ANYTHING. Marinate the CAT.

For chicken sandwiches, slice 4 chicken breasts lengthwise into halves to provide nice sandwich-thickness chicken patties, then drop them in the marinade, cover, and refrigerate overnight.

Pull out the lovely marinated chicken and grill.

For the bread: I stole a trick from the Steak Sandwiches a while ago, and took freshly-sliced french bread, brushed with olive oil, and grilled it to make Unusual Toast. This was an excellent decision, even if it's more traditional to use sourdough for this.

Serve the chicken on the Unusual Toast, with lettuce, tomatoes, and cheese.

(This makes 8 sandwiches. There will likely be leftover chicken, unless you have many people. I consider this a feature, not a bug, because that chicken is now Awesome Chicken. You could make, y'know, less marinade and marinate less chicken in it, but why?)

DELICIOUS CHEFFERY.

Comments

[hwrnmnbsol.livejournal.com]

This is practically identical to the recipe I routinely use. I endorse this exhibition of cheffery in the strongest possible terms.

What I do differently:

1. I like the Grapeseed oil. You may not.
2. I like to zest the lemon and throw the zest into the marinade along with the lemon juice, because juicing a fruit is not cruel enough.
3. I like to drop in a small amount of heat. This could take the form of a little tabasco sauce, a squirt of sriracha, or even a jolt of bloody mary makings. Your mileage may vary; observe posted speed limits.

[theweaselking.livejournal.com]

2. I am a Prepared Ingredient Heathen and was using lemon juice from a bottle, because the last time I had fresh lemons they dried out and turned to rocks before I used them all and so I tend not to buy them unless I'm SPECIFICALLY going to use them immediately. And this was a less-than-100%-planned-in-advance thing.

But yes: Some zest could be an excellent addition.

3. Ooooh. Must try that. Sriracha, ho!

[silmaril.livejournal.com]

Om, nom, and also nom.

[harald387.livejournal.com]

> 1 cup dark beer

But there's more than 250 ml to the bottle. What do you recommend doing with the leftover?

[theweaselking.livejournal.com]

Think VEEERY carefully and I suspect you will come to a conclusion.

(You could buy cans of Guinness, and use slightly less than 1 cup twice in two different uses of the recipe, if you really wanted to.)

[skreidle.livejournal.com]

I would/do need to find a dark GF beer..

[madfishmonger.livejournal.com]

Sounds great! You're welcome to join and post over at yayfood, we need more interesting recipes!

[theweaselking.livejournal.com]

I was just digging through my old cheffery-tagged posts and saw this comment! I must have missed it at the time.

Can I still get an invite?

[madfishmonger.livejournal.com]

I thought I had set it so you could just join, I'll add you :)

[lafinjack.livejournal.com]

http://basicinstructions.net/basic-instructions/2012/12/20/how-to-communicate-effectively.html

[laplor.livejournal.com]

I'd never heard of marinading burgers, so I did a search because I think your proposed method would possibly end in gloppy fail. I was thinking you might use less marinade and just mix it in.

It seems that wiser minds have a way. Form the burgers and then pour the marinade over them, but for only an hour. http://www.food.com/recipe/steak-and-burger-marinade-160807