Comments: Green Grilled Chicken


Have no mercy on those herbs! They'd kill and eat you in a minute if they could.

Coriander is particularly vicious. The British under Chelmsford were done in at Isandlwana by a nasty nasty batch of coriander.

(Well, technically it was the coriander and 25,000 Zulu warriors, but the herb got its licks in, don't you doubt that. Or it would have were it mobile. Really, I guess it was just the Zulu when you get right down to it. But if the coriander had been mobile - look out!)

I think my squeamishness comes from the bit in the Life of Pi where the hyena (I think) feeds off the live zebra over the course of a couple of days...ick...

That said, I have no qualms whatsoever about putting it on a hot grill like a third century martyr!

Yeah I dunno, I suppose that's all fine and pretty. I have to say though, slipping in a piece of bacon under the skin of a breast will reveal it's true purpose. And the gravy makin's is incomparable. All ya'lls love yer ingredients, don't ya? Try adding flavor next time, it'll turn out far superior.
If something is wonderful, add bacon. It'll be heavenly.



Dr. Biggles, I tend to agree on the "bacon makes it better" principle, especially as chicken breasts are universally sold here boneless and skinless. (I'm waaaay too lazy to chop up my own bird usually!) So I do like to wrap them in a nice bit of fatty smoky pork as a rule.

We are experimenting, though, with the new grill. Our old one had a flat cover that you couldn't use when cooking and I wanted to see how moist the breasts would stay with the cover on. (Answer: not bad at all!)

Also, I need to lose about 20 pounds and the summer is here...bacon is now on the restricted list!

Still, I tend to agree in principle. You should check out my recipe for a Brie and Onion Tart, which I "improved" by adding lardons!


You can't beat the taste of r non-growth hormone, non- antibiotic, free range poultry.I have found that there are local small family farms that raise them, but unfortunately, they don't advertise. I have had to seek them out. When I meet them I have told them there is a great demand for their products and asked why they don't advertise, they cite the cost and they are content with the amount of customers that they have. "Seek and Ye shall find"

Hey Meg in Paris,

You want JUICY chicken breasts? Do ya really? Are you interested to know how? Get your pencil & paper ready, I can make it so.

Here's what you do. Find some bricks, fire bricks if you can. Depending on your grill, maybe about 6. Wrap them in foil (easy to clean and deal with).
Divide your grill in half from top to bottom. What this means is, in the fire area, divide in half and stack the bricks up as best you can.
On top of the grill, the same. What you're doing is creating a fire side and a meat side. Don't get too crazy, you'll still need some flow around. Just attempting to make a little oven.
The next thing to do is see if you can get the air intake (on the bottom) on the fire side.
Then, open up full the air exhaust on the top over the meat side.
This way the air draws the heat up and over in to the meat side.
Start your fire and get it ready. Sear your chicken breasts over direct heat to get it all caramelly. Then, toss it over to your Oven side and put the lid on. Come back in 40 minutes.
Smoky juice juice perfection of love.
Too bad I already ate, I'm hungry again.


Dr. Biggles - that sounds wonderful (when can we come over for dinner??) but sadly I don't think it will work on our gas grill. Yes, I know, that is probably heresy for someone of your barbecuing talent but we live in a city and it's difficult to find a) a good non gas grill and b) the charcoal for it. When we make our break for the suburbs (or move to the US) I will definitely be trying your technique though!

In the meantime, I'm just grateful we are able to grill at all. In Paris it is almost unheard of!

Oh and an update for anyone else reading this: last night I made this again with turkey breasts and stuffed them in a bun for a turkey burger - even better than the first time around! It probably won't pass the Atkins test, but it's still pretty healthy and was really delicious....

Hey, you can do the same on a gas grill. Just fire up one burner. Get yourself one of those little Smoking Boxes and add your wood chips, set it directly on the burner. Install your foil covered bricks above and below. Put yer meats on the other side. You may want to put an oven thermometer on the meat side and see if you can get it down to 250 or so. At this point, you could truly smoke your chicken breast. Easy!
No smoking chips? The next time you're out in the country, spend some time looking for fruit trees and ask the owners for some clippings. Let them age 4 to 6 months if they green. It'll be worth it.


Okay, so I guess I have no excuse not to try it! Thanks for all the detailed information!

Incidentally, have you ever tried indoors tea-smoking? It's something I've seen on UK cooking programs a few times: you put tin foil in the bottom of a wok, add a few Tbs of tea leaves, put the chicken or beef on the rack above it, cover and heat. I've been meaning to give that a try too!

respected chef floyd,
i love the way you cook,your recipes are excilent thanking you.vincy from bombay

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