Just outstanding. Not only did this recipe teach me the benefits of brining chicken breast meat (previously, I've only brined turkey and pork)but the chile oil was awesome. I did it in my vitamix using pre-ground spices (because I already had them) and a little less oil than called for, and I thought it was one of the best sauces I've ever had.
This chile oil is amazing. I went out and got a grinder, so I could make this recipe (and have been wanting one anyway) and it was worth it. Very quick to make the oil if you have a grinder, and a unique delicious taste. Wasn't sure about the caraway, but it blended in nicely. I halved the oil since I was cooking for two, but put in 1 T of vinegar. I think I had plenty of oil for four and I was generous with it, drizzling on everything since it was so good. Will definitely make again, I think I may make a potato salad with the leftover oil.
This recipe is even good when done indoors in a grill pan. The chili oil is also great for dunking the pitas in, I made my own. Another winner from Ms. De Serio.
I did the whole Splendor in the Grass menu for lunch. I rated each recipe separately. For the chile oil I just scooped two tablespoons of Pataks Hot Curry Paste in a bowl and added a splash of red wine vinegar & whisked in olive oil. Way easier and it tasted excellent. Don't skip the brine it keeps the chicken super moist.
I so seldom see a magazine menu that I want to make in its entirety, but everything on the "Splendor in the Grass" menu looks terrific. I plan to make the entire menu this weekend. I am puzzled, though, about what wine to serve with this menu. I'm thinking a red would work well with the red chile oil, but don't want to overwhelm the chicken. And this is a picnic, so I want a fun, frivolous summer wine. Any ideas out there?
this recipe is a keeper. the chicken was exceptionally moist coming off the grill and the chili oil gave off a gorgeous brick-red glow. it looked exactly like the photo. (making the chili oil is VERY easy.)
I made these for a weekend cookout and they were great. The chile oil really set it apart from other chicken recipes.