For my project I chose to cook what I find to be one of the most common (and commonly misunderstood) proteins – chicken. We eat chicken all the time, but it's rare that you find a chicken that's cooked well. That is, the breast is moist and tender, and the legs have a nice char on the skin but they're not overcooked.

I dressed the chicken in an herb garlic "mop," and made a grilled corn and tomato salad on the side.

And of course, while the fuel is still burning, I grilled up some bread to serve along with it (dressed with the same mop).

Chicken and Veggies - image 1 - student project

Chicken and Veggies - image 2 - student project

For the sauce/seasoning (or "mop"):

Garlic
Oregano (or other fresh herbs)
Olive oil
Sea salt
Red wine vinegar

Mash it all up with a mortar and pestle until it's got a nice vinaigrette consistency.

Chicken and Veggies - image 3 - student project

Chicken and Veggies - image 4 - student project

For the corn and tomato salad:

Corn (grilled on the cob then removed from the cob)
Cherry tomatoes (burst these in a cast iron pan)
Zucchini (grilled)
Red chilis (grilled)
Chopped garlic
Olive oil

I happened to grill up all the vegetables before assembling the salad – but you should feel free to get creative and put your own spin on this. Use the freshest herbs and vegetables of the season near you.

Chicken and Veggies - image 5 - student project

Chicken and Veggies - image 6 - student project

Zakary Pelaccio

Chef/Owner, Fish & Game Restaurant

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