Grilled or Broiled Boneless Chicken Escabeche

Escabeche means that the meat is first cooked, then marinated, though not necessarily for any length of time. Breast and thigh meat both work perfectly here; if you mix them, remember the thighs take longer. And you can use any Vinaigrette
in place of the garlicky variation listed here; you can also use other herbs instead of parsley. Other protein you can use: boneless pork or veal loin.

About 11/2 pounds boneless chicken (breasts, cutlets, tenders, or thighs), pounded to uniform thickness if necessary

2 tablespoons extra virgin olive oil

1/2 cup Roasted Garlic Vinaigrette

Chopped fresh parsley leaves for garnish

• Heat a charcoal or gas grill or the broiler to moderate heat and put the rack 4 inches (or less) from the heat source. Rub the chicken with the oil and grill or broil quickly, 3 to 4 minutes per side (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Meanwhile, gently warm the vinaigrette.
• Remove the chicken and put it on a serving platter; pour the vinaigrette over it. Serve immediately, garnished with the parsley, or refrigerate for 1 to 6 hours to develop the flavors, then serve cold or at room temperature, garnished with parsley.
• Grilled or Broiled Boneless Chicken with Wasabi Sauce. No more difficult, a little more exotic: In place of the vinaigrette, combine 1 halved clove garlic, 1/2 cup rice or other mild vinegar, 2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water, 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1/2 to 1 teaspoon wasabi powder or 1 tablespoon prepared horseradish, and some salt and pepper. Warm this mixture as for the vinaigrette and proceed with the recipe. Garnish with chopped scallion and/or cilantro.

MAKES: 4 servings

TIME: 20 minutes if eaten immediately or up to 6 hours if marinated