Mrs. Tom Grills Italian Chicken

Gas or Charcoal Mrs. Tom works with a Rasta on the Island of Jamaica

In the spirit of the summer that is upon us Mrs. Tom decided to go shopping for a new grill. So off to Atlanta  to find the best new grills available. Mrs. Tom thinks there a might fancy and real shinny. She intends to bring a bunch of these new grills back to the show room at Proctor Gas (known around this area as the propane people).

However just a few days prior to Mrs. Tom and her staff traveling to Atlanta She decided to sneak off  for a few days of holiday and was sunning herself on the Island of Jamaica where she encountered a happy Rasta, a grilling purest trying to build a fire. The following debate ensued.

Mrs. Tom became entertained watching the Rasta struggle with the coal fire in the heat of the day she then suggested he might try a gas grill proclaiming the flavor profile difference was so little that he would never detect the slight change. OH NO MON claimed the Rasta and the debate was on.

It was agreed by both that the uniquely satisfying flavors of a smoldering grill was simply impossible to attain with any other type of heat transfer. So is it gas or charcoal? It is well know that the gas grill is much more convenient, the fire is ready in 10 minutes where a 1/2 hour is needed for charcoals to become ready. Today in the US gas grills out sell the charcoal grills almost two to one. The gas grill fire will burn continuingly while it will be necessary for you to add coals as you go along in a primitive way embraced by our Rasta. Mrs. Tom could see that the hot sun and the tending of the coals was causing the Rasta to consume additional adult beverages to combat the sun. The gas grill is more economical in the long run and clean up is much easier. In the winter in Vermont Mrs. Tom likes to keep grilling and tending fires during the Vermont winters is out of the question so along with everything else you are more inclined to use your gas grill year round.

Well Mrs. Tom felt as though the Rasta might think she was just jerking around with him and he was a difficult sell. In a gesture of friendship Mrs. Tom left the Rasta with a favorite recipe from her mother's Italian Kitchen.

Mrs. Tom Grills Italian Chicken

Mrs. Tom has always preferred the boneless chicken thighs for the grill as they stay moist and tender. This is a quick and very inexpensive meal to prepare for friends.

Serves six

8 crushed garlic cloves

1/2 cup extra virgin olive oil

4 anchovy filets packed in oil and patted dry

1/2 cup chopped fresh Italian parsley

2 cups fresh bread crumbs

12 boneless chicken thighs

3 shallots chopped course

hot oil for drizzle (optional)

Combine the garlic, 1/2 cup of oil, anchovies, and parsley in a food processor and give it a zap until smooth dredge the chicken and set aside

Place the chicken in a bowl and cover both sides with the bread crumbs coating them evenly and place on a flat platter and refrigerate for about 1/2 hour. Prepare your grill on a medium heat. Place the chicken on the grill and cook slowly for about 15 minutes on each side turning only once.

Mrs. Tom's Secret

Mrs. Tom was not sure if she had reached the Rasta man as he appeared to be engulfed in smoke at the time. However in the spirit of detente she left him with a secret used by gas grillers who still were purist at heart as was our Rasta. She told the Rasta that he could obtain his favorite flavor profile by taking his favorite wood chips, soak them in water for about a half hour, wrap them in aluminum foil and poke holes in the foil then place them right on top of the grill and close the top creating an additional smoky flavor.

Good Grilling Mrs. Tom