Get Your Grill On

Any number of liquids make a willing partner in a marinade… from olive oil to cider vinegar. I have tried fruit juices, root beer, buttermilk just to name a few. When some Twelve became available for testing, I jumped at the chance to try it. The thought of a non-alcoholic beverage with flavors like a wine, but other nuances, like an infused tea, sounded like it would make for an ideal component in a marinade.Our marinade was very simple:

• 1 Cup Twelve
• 1/3 Cup Extra Virgin Olive Oil
• 1 TBS Durkee’s Citrus Grill seasoning

The Chicken was left immersed in the marinade for 3 hours. The acidic nature of the beverage helped tenderize the meat, while the oil helped the flavors penetrate into the meat.

After 3 hours, the chicken was grilled over high heat, producing tender and flavorful tenderloin strips. The chicken had a wonderful citrus flavor without any bitterness or “twang” that can be associated with acidic/fruit based marinades. The Twelve also imparted other flavors (hint of anise), as well as enhanced the dill and celery notes from the seasoning.

Finally, I made a dipping sauce for the chicken, based on the Twelve.

Ingredients:

• 1/2 cup finely diced celery
• 1/2 cup finely diced sweet onion
• 3/4 cup finely diced mushrooms (crimini and shitake)
• 1/4 cup or more chicken broth
• 2/3 cup champagne
• 2/3 cup heavy cream
• 4 TBS Butter
• 1-2 TBS Flour

Instructions:

Pre-heat 3 tablespoons butter and saute the diced vegetables over med. heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook over low heat for 6 minutes, or until almost tender; check to see if more broth is needed - the vegetables should not brown. Push the vegetables to the edges of the skillet and add the remaining 1 tablespoon butter, once melted add the flour and stir over low heat for 1-2 minutes. Increase heat to medium, and add the Twelve. After it has boiled for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes. The sauce will be thick; add cream or broth to reach desired consistency.

I consider our experiment utilizing Twelve as marinade and flavoring agent a success! Great Chicken!