Leave it to me to add meat to a vegetarian dish.
I wanted to give the chicken a little Asian flair, but I didn’t have time for a marinade, so I improvised. I used Albukirky Green Chile Rub, which is Southwestern US, but with salt, pepper, chiles, and garlic, it isn’t too big a stretch for Asian. I took 1 tablespoon of the rub and added a 1/2 teaspoon of ground ginger and 1/4 teaspoon of Olde Virden’s Spicy Verde for heat. I seasoned two butterflied chicken breasts with that, and the flavor was passable as Asian.
|My “weapon of choice” for this small cook was the Big Green Egg Mini-Max. A small kamado (13-14″) grill is perfect for small amounts like this, plus the grill heats up quickly and doesn’t use much coal at all.|
|My set up was a Kick Ash Basket full of Parker’s Tennessee Hardwood Charcoal, a woo ring, and a stock BGE cast iron grate.|
|I grilled the butterflied chicken breasts halves for about 6 minutes a side at 450°f until they registered 155°f on my Thermapen. Butterflied thin like this, they will cook all the way through on the carryover cooking, so I pull them a bit early to keep them juicy.|
So we made the salad as written and just topped it with this spicy grilled chicken.
I’m not a huge fan of cucumber, but this was surprisingly good. I want to use the cucumber noodles and make some kind of gyro salad with some seasoned ground beef, shaved red onion, and tzatziki sauce.