Before Mr Nut's misadventure with the above recipe, here are some pictures taken 4-13-11 on a biking trip in Zion N P with my friend jim Kemp.
Mr Nut was in the white shirt and Jim Kemp at the start of our 14 mile bike ride in Zion. Temperature was about 70℉ with a slight breeze.
Nice scenery, on the main road into the canyon. There are no cars on the road from April 1 through October 31.
This was one of the shuttle bus that ran about every twenty minutes, and they had a bike rack at the front of the bus.
Mr Nut used his zoom on his camera to get this mule deer resting only about twenty feet off of the road.
Now let's talk cooking. The first problem Mr Nut had was he had no idea what Orange Zest was. He new about a zest for life, but zest of orange????
The answer was found in the Cook's illustrated website. After that the rest was easy-- well almost. The method of grilling was the same as for pork chops. First a form of brining (marinade) and then using aluminum foil to create a "tent" over the chicken breasts as they cooked.
Start of grilling on the over the non lit burner with the aluminum foil over the breast. After about nine minutes they were turned over and around for about another nine minutes.
The breasts were over one inch thick and needed more time to cook properly. But time was running out, the rest of the meal was already done. So I turned up the heat, resulting in the burned spots.
For presentation purposes the breast needed to be cut into strips before serving. notice that the temperature was 163.9 and definitely done.
The chief chef was ready to consume Mr Nut's masterpiece.
Another Cook's Illustrated recipe that was a winner.
À bientôt,
Mr Nut
Recipe follows
GRILLED ORANGE-TARRAGON CHICKEN BREASTS
ON A GAS GRILL
Based on Cook’s illustrated recipe
Published July 1, 2007.
Serves 4.
The method of grilling the chicken seemed to appear in many of Cook’s Illustrated recipes. By placing the breasts on the cooler side of a preheated grill and creating a “cave” above them with aluminum foil, the chicken cooks evenly and remain very moist.
Served with pan fried potatoes and green beans, it was a great meal.
The chicken should be marinated ( a form of brining) no less than 30 minutes and no more than 1 hour.
INGREDIENTS
1 teaspoon Dijon mustard
2 tablespoons fresh orange juice
1/4 teaspoon grated orange zest
6 tablespoons olive oil
1 teaspoon minced fresh tarragon
1 1/4 teaspoons sugar
1 3/4 teaspoons Sea salt
3/4 teaspoons pepper
1 1/2 teaspoon minced garlic
2 tablespoons water
4 boneless skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack
INSTRUCTIONS
1. Whisk together 1 teaspoon mustard, 1 tablespoon orange juice, 1/4 teaspoon orange zest, 3 tablespoons olive oil, 1 teaspoon tarragon, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
2. Marinade: Whisk together remaining 1 tablespoon orange juice, remaining 3 tablespoons olive oil, remaining 1 teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 1/2 teaspoons garlic, and 2 tablespoons water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
3. Turn all burners to high and heat with lid down until very hot, about 10 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).
4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing lit burner. Cover with a hood of aluminum foil and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.
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