A Julia Child(ish) Exercise

Like Doris Day in those1960s bedroom comedies, this dish was apparently filmed through a gel filter to hide its flaws.

Like Doris Day in those1960s bedroom comedies, this dish was apparently filmed through a gel filter to hide its flaws.

It’s hard to do wrong by chicken. It’s wrong to do hard by Julia Child (She was a nice lady. And a spy!). Still, let’s try to accomplish both, shall we?

This is actually one of two different chicken dishes I intended to make as part of the #10MealChallenge. The other was Creamy Bayou Bourbon Chicken, which sounds pretty good.  Anything with the word creamy in the title is my kind of eats. Sadly, during the hurricane of multi-tasking the day I prepared all these (see my previous post, “Trivial Pursuits”), I set a freezer bag full of chicken breasts soaking in the Bayou Bourbon marinade on top of the refrigerator, intending to take it to the downstairs freezer. Four days later it was discovered, still on top of the fridge, looking gray and morose.

Theoretically, I suppose, the bourbon in the Bayou Bourbon Glaze might have killed any deadly bacteria. The glaze also contains two kinds of vinegar and lemon juice, so it’s got to be pretty acidic. However, I once saw an episode of “Quincy, M.E.” about a kid who got botulism from bad chili at a football stadium, and it made a great impression on me. So the Creamy Bayou Bourbon Chicken went into the Stinky Central Minnesota Waste Bin.

This dish is not Bayou Bourbon Creamy Chicken. It’s Savory Grilled Chicken. It’s grilled. It’s savory. It’s chicken. What more is there to say? Bon appetit!

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