Wednesday, September 12, 2007

Blackened Chicken (inedible)

I confess. I burned dinner on the grill. Thing is, it took days to actually ruin a meal like this.

First, I had to defrost the chicken in the fridge for 2 days. (I'm married to Safety Man. We don't ever defrost meat on the counter.) Next I marinated the meat for 24 hours in soy sauce, Sprite and a little canola oil. (It was supposed to be similar to the marinade they use on the turkey at the Manti Pageant feeds.) And last, but not least, the chicken needed to be grilled to perfection on the grill outside.

That's where I ran into trouble. My husband is the grillmeister at our house, but I thought I'd surpise him by having it cooked and ready to eat the moment he walked in the door from work. Instead, these are my instructions to duplicate my original recipe for Blackened Chicken:

Preheat grill on low.

Carefully arrange chicken tenderloins across grill being extra careful that they don't fall though and land directly on the flames. (Note: using 1/2 breasts would be better than chicken tenders -- it greatly reduces the chicken that falls through the grill.)

Next, set a timer for 5 minutes. Turn the chicken tenders after five minutes being careful to position faster cooking meat away from hot spots and replacing it with slower cooking meat. Return inside.

Forget to set timer for another 5 minutes. Get distracted by children wanting to download photos from your digital camera onto the new computer. Grit your teeth when the learning curve on downloading pictures seems overwhelming. Try not to get upset at kids who seem to know more about computers than you do. Finally, download pictures successfully. (This will take about 30 minutes.)

Enjoy a moment of computer bliss at finally having a computer that is compatible with the digital camera you've owned for 3+ years. Think about supper. Inhale sharply as you realize that the chicken has been out on the grill for over 30 minutes. Rush out and try to save it.

Give up all hopes of eating the Blackend Chicken as most pieces are burnt so badly that they're crispy and black all the way through.

Laugh at yourself. Encourage kids to laugh too. Carefully arrange Blackened Chicken on dinner plate with freshly cut parsley and slices of lemon. Take a photo to post to your blog so that everyone can enjoy a laugh at your Blackened Chicken recipe.


2 comments:

Science Teacher Mommy said...

I burned my mac and cheese casserole the other night. Three minutes is too long on a preheated broiler set to high. Oh, and when the crispy topping is made of ultra-buttery croutons. Still, ours was edible after a fair amount of scraping and picking. I made Plantboy do it though; I was too demoralized after creating the most delicious confection of cheese sauce ever.

Suporna Roy said...
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