Crispy chicken without having to fry it. So…healthy!
Ever since I learned how to properly grill chicken with the skin, it has been an absolute favorite of mine. Yes, it’s a healthier world, but this little bit goes a long way and gives you a nice balance with a great piece of lean chicken. In today’s entry, the chicken is topped with a shiitake mushroom dressing, which is also grilled. Great dish to pile on a big plate, dress and serve family style.
It’s in the recipe notes below, but the most important thing about grilling with chicken skin is to do it at a low temperature. I do mine at low, then increase to a medium-low (because I’ve got time). Doing it this way renders the fat and that delicious flavor soaks into the chicken breast. If you do it on high heat, the skin is going to torch and likely fall off. And what you can save will taste like burnt rubber.
Your call. I’m cooking mine slow cause it’s my blog.
Also, if you’re like me, it’s not always easy to find chicken with the skin on. If you can’t find skin-on, boneless breasts, you can always buy the bone-in breasts, and butcher them yourself. Not that hard, trust me.
Recipe adapted from Bobby Flay
5 large shiitake mushrooms, stems removed
salt and pepper
1 tsp. whole-grain mustard
3 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
4 tbsp. scallions, chopped
4 skin-on chicken breasts
Brush both sides of the mushroom caps with canola oil. Season and grill cap side down over high heat until golden brown (4-5 minutes). Turn over and cook for another 3-4 minutes. Remove from heat, coarsely chop.
Whish together the vinegar, extra virgin olive oil and scallions until combined. Season, then add and coat mushrooms. Rest.
No, not you. Rest the mushroom vinaigrette. (That joke never gets old.)
Brush the chicken with canola oil, and season. Grill over medium-low heat, skin-side down. The light heat is going to cook the skins slowly and get it nice and crispy. High heat is just going to burn it and make it flimsy and gross. Grill until golden brown, then flip over and cook until done. Rest the chicken for 5 minutes, then make some thick slices. Plate the chicken, and top with some of the vinaigrette.