Have you tried My Sister’s Phenomenal Grilled Green Chicken?
Of all the poultry recipes on my site, it runs a close second to my crowd-pleasing Cracklin’ Chicken in popularity. While reasonable minds may disagree, I think my sister’s Thai-inspired, umami-packed roast chicken would actually win in a head-to-head taste test. As Lil-O told one of his skeptical friends, “Green Chicken might sound gross, but it’s SUPER GOOD.” Plus, I recently learned (through kitchen experimentation!) that you can and should always make a double batch of Green Chicken ’cause you can freeze half of it for a future meal. If you’re keeping score, that’s another point for Green Chicken!
Last Wednesday, I was tasked with making several batches of Fiona’s Green Chicken for a video shoot. (Here’s the finished video, by the way!) Henry was out of town on business, and even with the addition of two extra mouths to feed (our pals Sidney and Matthew), I still found myself with a bunch of extra chicken on my hands. What’s a gal with THREE family-size batches of chicken to do?
Answer: Roast two giant trays of chicken. Eat one, and refrigerate the rest of the cooked chicken for quick breakfasts and lunches over the next couple of days. As for the uncooked chicken still marinating in a storage bag, squeeze out any extra air, seal up the bag tightly, and toss it in the freezer for future food emergencies.
And guess what? It didn’t take long for a food emergency to arise.
Just a few nights later, we got home from a busy day with the boys and—surprise!—didn’t have our dinner-prep act together. Instead of calling for takeout, though, I made a beeline for the ready-made solution in my freezer. I grabbed my frozen block of green poultry and ran it under hot water to quickly thaw before popping it in the oven to roast.
(FYI: This article in The New York Times says it’s a-OK to use a hot bath to quickly defrost meat. Of course, if this method skeeves you out, just remember to defrost the chicken in the fridge overnight before baking it.)
Once the chicken is thawed, just roast or grill it according to the recipe!
Inspired by a recent post on my sister’s Instagram, I threw together a spicy mango cabbage slaw to serve with her chicken.
It was almost like I was eating with Fiona. (But not really. I miss my sister. Cue Juliana Hatfield.)
The moral of the story: Always make a double batch of My Sister’s Phenomenal Grilled Chicken. It’ll take the same amount of time to prep and clean—and you’ll have a fabulous dinner hidden in your freezer for a desperation dinner.
So what are you waiting for? Get the recipe here and blitz a double batch of marinade pronto!