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Old 05-21-2008, 01:41 PM   #1
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Whatcha think #1: Grilled Chicken

There was a time when I wouldn't be caught dead in a kitchen without a recipe, laboratory grade measurement gear, obsessive compulsive disorder, and a backup plan. But lately I've been doing a lot more "lets throw some of that in and see what happens". Lamentably, I didn't listen enough to mom when she was trying to teach me. So I bring my experiments to you all at Discuss Cooking to critique or offer suggestions in a series I call "Whatcha think"

Whatcha think #1: Candida Diet Grilled Chicken

So my wife went on a diet similar to candida the other day and I had to come up with something I could grill that would suit her needs.

STUFF:
Half a chicken breast (or 3 or 4 chicken legs)
A tablespoon or so of olive oil
A tablespoon or so of apple cider vinegar
A few good shakes of dried rosemary
One chopped up clove of garlic (by clove I mean the individual "wedge"... I hope thats the right term!)

METHOD:
- Just dump it all in a bowl and make sure everything gets a nice covering. Maybe let it sit for a bit. I know the taste can go through it in an hour or two, but we let it sit in the fridge all day once and it was fabulous.
- Throw it on a hot grill and flip it every 5 minutes or so.
- Should be done in about 20 minutes depending on your grill temp.


Whatcha think?

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Old 05-21-2008, 01:49 PM   #2
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I think it sounds great! If balsamic is allowed that might make another option for you.
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Old 05-21-2008, 01:50 PM   #3
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I think it sounds great! If balsamic is allowed that might make another option for you.
Do you mean as a replacement to the apple cider vinegar or in addition to?

I believe balsamic vinegar is on her "no-no" list. :( She's not strictly candida, but she's got to stay away from sugars, gluttens, and yiest.
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Old 05-21-2008, 02:07 PM   #4
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I meant that as a replacement. I don't know the ins and outs of this diet - so I apologize up front if I suggest an alternative that doesn't work.

You mentioned BBQ sauce, brown sugar, and honey in your other recipe - are those not considered a bit sugary?
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Old 05-21-2008, 02:11 PM   #5
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You mentioned BBQ sauce, brown sugar, and honey in your other recipe - are those not considered a bit sugary?
Definitely, but that recipe is for me and my buddies. :)

No need to apologize either. I'm here to learn, and have little enough training or experience in this whole cooking thing.
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Old 05-21-2008, 02:36 PM   #6
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Sunds good MM. Feel free to sub other herbs and spices for variations in flavor. Also consider spice mixes such as currys and chili powder, etc. There are also a host of spice mixes on the supermarket shelves.

BTW, clove is the right term. The whole bunch of cloves together is the bud or head.
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Old 05-21-2008, 02:48 PM   #7
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I think you need salt. Also, if you're going to let the chicken sit in a marinade all day, why not brine it?
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Old 05-21-2008, 02:52 PM   #8
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I think you need salt. Also, if you're going to let the chicken sit in a marinade all day, why not brine it?
Ok... STOOPIT rookie question: How much salt? Like 1/4 teaspoonish? A few good shakes of the shaker?

As for brining, I guess thats where my inexperience comes in. I figured brining was to keep the meat juicy and tender where as marinade was to soak in flavor. I'm totally up for a quick education though!
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Old 05-21-2008, 03:00 PM   #9
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Ok... STOOPIT rookie question: How much salt? Like 1/4 teaspoonish? A few good shakes of the shaker?

As for brining, I guess thats where my inexperience comes in. I figured brining was to keep the meat juicy and tender where as marinade was to soak in flavor. I'm totally up for a quick education though!
For the salt, liberally sprinkle the chicken with salt just before you grill it.

A brine does that, but you can also flavor your brine with the herbs and such. Or brine and then marinate the chicken. Just don't add as much salt (or any at all) if you brine it. Typically, a basic brine is:

1 gallon water
1 cup salt
1/2 cup sugar

You can then add whatever: garlic, bay leaves, thyme, peppercorns, etc. Make sure you completely melt the salt and sugar in the water, but that the water is cold before you add the chicken (hint: melt the salt/sugar in a few cups of hot water, then add cold water to temper). I know the diet says to minimize sugar and yeast products, but the amount of sugar that will actually be consumed will be minimal.
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Old 05-22-2008, 04:08 PM   #10
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I must confess I find this rage for brining to result in meat that is way too salty for my tastes. I prefer lemon, black pepper, garlic, ginger and other spices. Good old fashioned marinades such as Italian dressing are quite delicious. It may be low brow but it was once very popular for a reason...it tastes great. :-)

Another really great marinade is Indian Tandoori. You can find these in ethnic sections of a good grocery or specialty foods stores. They are fantastic and are fairly low carb.
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