It’s time to pull out all things green for St. Patrick’s Day!
I’ve got nothing against Shamrock Shakes and the like, but I’m talkin’ bout the real green stuff.
The real good stuff.
Yeeeeeeah! That’s the spot.
I can pretty much guarantee that this chicken will be some of the most moist chicken you’ve ever slipped past your chompers!
The secret is in the marinade.
A buttermilk based loaded with herbs and garlic give it that bright green color and even brighter, fresh flavor. The chicken stays so ridiculously moist.
With an excellent thermometer – don’t you know I love me a ChefAlarm or even a Thermapen (and they’re on sale! I can’t resist a sale on cooking goods!) you can cook that chicken to a perfect 165 degrees F and get that crusty sear on the outside.
Your mouth and your eyes with rejoice.
Feel free to play with the marinade! When I want a little spice I throw in a jalapeno. You can amp up the garlic, throw in some anchovies for a little umami or change the herbs to whatever you feel like. And wonders of wonders! – even the kids approve. (THAT, my friends, is a hard bargain to barter!)
Let’s not forget that it will look completely ‘unpinchable’ on your St. Patrick’s Day table.