Hot tub chicken
Chicken second courses
My first bottle of Meyer Lemon Olive Oil inspired me to create this dish. I made a wet rub with garlic cloves, salt, peppercorns, a seranno chili, lemon zest and that wonderful olive oil. Rubbed under the skin and all over the top, I placed that bird in the fridge to do it's thing while I prepared the sauce for the hot tub that perfectly grilled chicken would sit in for it's final, but tasty, braise before being carved into juicy slices and slathered with the sauce which now has reduced into a ooey gooey lemony mustard and wine soaked olivy (is that even a word?) garlic blanket. Try reading THAT 3x fast. It was that good. In the middle of one of the worst weather months on record, I still crave that dish so instead of a grill I roasted the chicken in the oven and placed it into a hot tub inside instead of outside. Doesn't really matter where you make it, it tasted just as good as the first time. - Stockout
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