Friday, June 12, 2009

Grilled Chicken with Pepper Jelly & Honey

A man's IQ drops at least 20 points the second he puts on a baseball cap.

I forget who made that observation but I won't argue with the sentiment. I have a similar reaction when someone asks me: "Do you Twitter?"

Twitter is the Internet rage of the moment. How do I know it's hot? Easy. Twitter has joined Facebook, MySpace and Google as internet nouns that have achieved the status of verbs.

"I Twittered for an hour last night."

"I Googled myself!"

"I Facedbooked you yesterday."

Not to be left out, and as part of my ceaseless search for increased traffic, I Crabby, will attempt to Twitter with my legion of fans. Never mind that Twitter is a monumental time suck; never mind that the vast majority of information shared is trivial and pointless, I will do it for you, my loyal visitors.

For those of you who don't know, Twitter, is a running online "conversation" site, spreading information and insight - 140 characters at a time. On Twitter, you sign-up for an account, and then find people you want to "follow". Maybe you start out with a list of your friends and throw in a celebrity or two and then you get to share in their daily existence, gems like: "will I ever get my latte? line sooo long.", or "boy, new Star Trek was great". Compelling stuff I agree.

To date, I only tweet to tell my peeps when there is a new update available. But now I have decided to conduct an experiment; I have decided to embrace the beast. On Monday, June 15, 2009, your fearless leader will make himself available to the masses with live tweet updates. Yes! From 3PM - 5PM (Eastern Time), prime cooking prep time, I will share the glory that is Crabby, realtime.

You will need to have a twitter account (they're free) and you will need to "follow" me. This is accomplished by going to and clicking on the "Follow" button in the upper right corner. Then whenever I tweet, you'll see it real-time. Not only that, you'll be able to send me direct messages, and we'll be able to have a conversation without all that tedious physical interaction.

Twitter's logo is a bird. If I cooked it, it would probably taste like chicken. So let's jump right to it; Grilled Chicken with Pepper Jelly & Honey, is a perfect mid-week meal, as long as you remember to start the chicken marinating the night before. Enjoy...

Grilled Chicken with Pepper Jelly & Honey
by Crabby

4 boneless, skinless chicken breasts
1/2 cup jalapeno pepper jelly (or other sweet-hot jelly)
1 TBSP honey
1 TBSP dijon mustard
1/2 teaspoon paprika
2 ounces sherry vinegar
Salt & Pepper to taste

Place the chicken breasts between two sheets of plastic wrap. Using a kitchen mallet, flatten the breast to about a 1/2" thickness. The key here is not how thick, but that all the pieces are roughly equivalent in size.

In a medium bowl whisk together the pepper jelly, honey, mustard, paprika, sherry vinegar, salt and pepper.

Place the chicken breasts into a zip top bag, add the marinade and refrigerate overnight if possible.

Remove chicken from the refrigerator. Preheat your grill to medium-high.

Grill the chicken until done, depending on the thickness, anywhere from 10 to 20 minutes total grilling time.

Allow the breast to rest 10 minutes then serve.

There you have it. Simple and fast. All the real work happens the night before.

OK crablings, remember, Monday June 15th I'll be on Twitter. Think of some questions or complaints and we'll give it a go. Personally I can see only 2 possible outcomes from this experiment, either my followers list will grow into the hundreds, or this will prove to me that no one actually uses this stuff and I can go back to ignoring it.

Tweet you Monday, until then, remember, you can do it, you can cook.

1 comment:

WineWizardBob said...

Lots of sweetness in this dish so I would opt for your favorite California Chardonnay. A high acid wine scares me for this dish so the safe choice is good old oaky buttery Chardonnay. You have your fav, you know the names, but if you insist try to find Michael Pozzan's Russian River Chard. Good wine at a very good price.