Chicken Boom-Badi-Addas

You call them chicken breast, my family calls them chicken boom-badi-addas. “Could I have my Chicken a la king without the alla-alla?”

Chicken Boom-badi-addas

Check out the boobs on that bird, nice! Tonight for dinner I made a beer-can chicken but took it up a notch, or two maybe. First I brined my first chicken. I used a simple brine of 1 cup sea salt, 1 cup white sugar, and 1 gallon cold water. I then also added the rind of one lime to the brine. I let the chicken soak in the brine in the fridge for five hours. While the chicken was brining, I took said lime and juiced the two halves. I then stuffed the halves with a butter and herb mixture and froze them. When the chicken was done brining I rinsed it well twice. I then brushed the whole chicken with about two TBSPs of vegetable oil nd the juice from one lime. I then rubbed the chicken inside, outside, and under the skin with “traditional” beer-can chicken rub. I then inserted the frozen lime and butter halves under the skin onto the breasts. This gave the appearance that the chicken had a boob job, but better served the purpose of a cool melt to moisturize the boobs. The chicken was then cooked on the grill beer-can-style with wood chips for approximately an hour and a half. I served the chicken with a warm fresh spinach salad with toasted pine nuts and balsamic dressing. It was a good winter’s feast.

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