Buttered n’ Grilled Chicken. It’s What’s for Dinner.
S and I recently bought a new grill and decided to have some fun with it tonight. We melted real butter – you know the kind with only two ingredients and no hidden sugars or random chemicals that are, pretty much, sugar? – and added seasoning to the melted butter. We placed 6 bone-in-with-skin chicken thighs in a large bowl and worked the seasoned butter mixture around the chicken until it solidified; making it easy to manipulate and cover every side of the thighs in a glorious explosion of healthy fats.
I’m pretty sure the neighbors thought we were burning the place down. Some weeks back we had a good friend over who covered his steaks in a sugary marinade that flooded the bottom of our new infrared grill. This resulted in the grill smoking like a bomb had just gone off until the last of the marinade burned off. At just below medium heat, the chicken was ready to sizzle and dance on the marinade stained grates.
I like to keep it simple, so I added some spinach to my plate with some homemade keto Dijon sauce on the side. The sauce was made by mixing a couple tablespoons of Dijon mustard, a dash of full-fat mayo, and a couple teaspoons of MCT oil. The oil is tasteless and is an easy way to add some healthy fat to your meal. Be careful though! Too much of this and you’ll be running to the toilet.
Everything is better on the grill. There’s no arguing that. Putting the damned thing together was a pain in the ass, but I’m thrilled now that we can do a little more than our stove-top or baked creations for dinner. Summer may be coming to an end, but you’d better believe we’ll be grilling our low-carb-high-fat hearts out until the snow arrives. But then again, growing up in Alaska, my parents often grilled with snow on the ground…