This week's winner recipe, and Chef Alex's !
Mexican Chad Chicken
Use a colander to drain a can of Rotel tomatoes. Save the tomatoes for later. To the liquid, add a variety of herbs and spices including oregano, thyme, garlic, salt, pepper etc. Place liquid in a ziploc bag with 4-6 boneless skinless breasts. Marinate for several hours or over night.
Heat grill and add chicken breasts. When cooking is nearly complete use a large spoon to add a topping of tomatoes to each of the breasts. Then cover tomatoes with monterey jack cheese and cilantro. When cheese has melted and tomatoes are heated through, you're all set.
Chef Alex Reethof's Recipe: Tuscan Roasted Chicken w/Lemon Garlic and Herbs.
· 6 tablespoons kosher salt plus more
· 3 tablespoons sugar
· 2 3 1/2-pound chickens, backbones and wing tips removed, quartered
· 1/2 Cup (or more) vegetable oil, divided
· 4 heads of garlic, halved crosswise
· 4 tablespoons "Poultry Seasoning" (Following recipe)
· Juice of 4 lemons + zests of 2 lemons
· 20 sprigs thyme, divided
· 14 sprigs rosemary, divided
· 4 tablespoons unsalted butter, divided
Stir 5 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4-6 hours. Remove chicken from brine; pat dry and place in a bowl.
In a processor add 8 cloves garlic, poultry seasoning, lemon juice and zests 1 tablespoon kosher salt ....process and drizzle oil in while processing to make a dressing like consistency. Place in a bowl with the chicken and marinade for 30 minutes
Preheat oven to 400°F. Set a wire rack inside a roasting pan Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in center of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10-12 minutes.
Transfer herbs and garlic on prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to prepared rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.
Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.
· 2 teaspoons ground sage
· 1 1/2 teaspoons ground thyme
· 1 teaspoon ground marjoram
· 3/4 teaspoon ground rosemary
· 1/2 teaspoon nutmeg
· 1/2 teaspoon finely ground black pepper