THE ENTREE – Classic and versatile

By Eleni Upah

Everyone has a preference when it comes to grilling. Rare or medium-well. Hamburger or hot dog. Chicken or steak. There’s something for everyone, but perhaps nothing is quite so universal as a juicy piece of grilled chicken.

Chicken’s versatility as a mealtime staple makes it the perfect option for parties, barbecues and most other occasions. It can be a simple dish or an exquisite meal based on spices, seasonings, marinades and side dishes. It suits a variety of palates.

Grilled chicken comes with countless ways to prepare it, including more elaborate recipes such as the citrus grilled chicken tacos at Dos Rios. Find more grilled chicken dishes at Iowa Beef Steakhouse, Waterfront, Club Car, Down Under, Quinton’s and Granite City.

Grilled chicken comes with countless ways to prepare it, including more elaborate recipes such as the citrus grilled chicken tacos at Dos Rios. Find more grilled chicken dishes at Iowa Beef Steakhouse, Waterfront, Club Car, Down Under, Quinton’s and Granite City.

For a Mexican-inspired take on the classic entrée, Mike Holman, the chef at Dos Rios, typically offers it in the form of citrus grilled chicken tacos. Though he calls it a “pretty basic” recipe, the numerous ingredients and seasonings give it a flavor that proves otherwise.

“The chicken is marinated in a citrus herb mix,” Holman explained. The marinade is prepared with lemons, limes, oranges, cilantro, shallots, garlic, oil, salt and pepper, and a little bit of chipotle. “The chicken is marinated overnight, (and) we grill it to order.”

All those flavors come together to make one mouth-watering dish, but Holman says the tortillas are what make it great as a whole entrée.

“We make all our own corn tortillas,” he said. “We have to cook it overnight, then you add some time to it, and that helps break it down. Then we grind it the next day and turn it into masa and make our own tortillas. That’s the start. The tortillas are basically everything.”

For a more traditional take on grilled chicken, the kitchens at Johnny’s Italian Steakhouse and John and Nick’s offer it in a variety of forms.

Johnny’s offers a chicken Panini on the lunch menu, using olive oil and garlic marinated chicken breast. It also offers simple grilled chicken as a topper to the salads and pastas.

John and Nick’s serves a grilled chicken sandwich for lunch, marinated in a special house dressing and served simply with lettuce and tomato on a Kaiser bun. A pasta option is grilled chicken alfredo, served in John’s Alfredo sauce. For dinner, diners can go the most classic route of all with two boneless chicken breasts marinated and grilled to order. Or, for a little variety, try one chicken breast paired with a rack of BBQ ribs. RELISH

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Categories: The Entree

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