25, May 2009
Crispy Lemony Snicket Chicken

Last time E and I were organizing the spice box, we found these things that look like coriander but smelled very lemony. Not knowing what they were, we put them in a jar and labeled them “lemony snickets”. Today I decided to try a dry-rub version of the golden chicken and thought the lemony snickets would be a perfect flavor for the rub. The result was possibly the best chicken I’ve ever made — a crispy, crusted, flavorful skin over tender, juicy meat.

2 skin-on bone-in chicken breasts
5 c warm water
1/4 c + 2 tsp kosher salt
1/4 c double black soy sauce (or use regular soy and molasses)
1 tbsp lemony snickets
2 tsp ground black pepper
1 tsp ground white pepper
1 tsp ground fenugreek

Mix the water, 1/4 c salt, and soy sauce in a container. Add the chicken, seal, and leave in fridge overnight. When ready to cook, Fire up grill with top closed, to about 500 degrees. Remove chicken from fridge and dry thoroughly. Place meat side up on a working surface. Mix the lemony snickets, pepper, fenugreek, and 2tsp salt to taste. Rub onto the chicken thoroughly, covering skin and meat as much as possible. Don’t worry about the bottom. Place breasts on grill, meat side up. Leave on grill, covered, until just done, 25-30 minutes; do not flip chicken. Remove, let rest a few minutes, and devour.
Minor problem: I put a little too much salt in the rub and the skin came out a little salty. I’ve tried to correct for that here, but just go by taste. I’m not sure if the fenugreek really added anything or not. Major problem: I’m not sure what the hell lemony snickets are, so when we use them up we may be out of luck. I’d guess it’s some kind of more-than-usually-lemony coriander seed, but am not sure. The hint of lemon flavor goes really nicely with the chicken, but I’m sure other rub combinations would be just as good.