EAT: Rob Kardashian’s Healthy Grilled Chicken, But Rolled in Honey Glaze and Potato Chips as a Cheat Meal
On the seventh day, we eat.
A few days ago, Kardashian’s devoted trainer whipped a healthy dinner for her fiancé that consisted of grilled chicken, yellow rice, and sautéed asparagus.
It all turned out like this.
While this appears to be a nourishing meal of ample protein and veggies, can we all just agree that the subtext of this plate is, “…But where is my Quarter Pounder?” Thus, in this round of Celebites, a feature where we identify the recipes to the stars, we’re going to provide a bit of foodie fan fiction that supplements the naughty for the nice.
Then, you can find an easy-peasy recipe for lemon-garlic asparagus, here.
But now for the fun part. Please welcome to the stage grilled chicken dipped in honey chili and rolled in potato chip crumbs, as manifested by Thug Kitchen.
Prepare four chicken breasts accordingly. Pound the breasts to even out their surface, which will insure even cooking throughout each piece. Then, combine two quarts of cold water, 1/3 cup kosher salt, and 1/4 cup sugar in a large bowl — stirring to dissolve — and then add the breasts to brine for 30 minutes in the refrigerator.
Thug Kitchen’s preparation for the honey chili sauce is vague, but spiritual, so just follow your gut. They suggest that you mix “a couple of big tablespoons of honey with a little lemon juice” with a “good handful” of chili flakes, and heat it in a tin can over an open flame if you’re, ideally, cooking by the beach.
“Stick the can on the fire, loosen it all up.” – Thug Kitchen
However, if you’re using a stovetop, try doing the same thing in a medium saucepan over medium-high heat.
Preheat the grill for 5 minutes. Clean the grates, then give them a good rub of olive oil. Remove the chicken from the brine and pat them dry, then season with salt and pepper, and lightly rub each one with more olive oil. Grill each piece for three minutes, flipping halfway.
Meanwhile, crush a bag of potato chips into crumbles and pour it out onto a separate plate. At the end of three minutes, dip each piece into the honey-chili goodness, and return the breasts to the grill to crisp up the glaze. Then, finish the off by rolling each piece in the potato chip crumbles off of the heat.
“Sit back,” writes Thug Kitchen. “Look up. So many stars tonight. Eat.”
You already won, Rob.
Drooling? Buy Thug Kitchen: The Official Cookbook, here.