Grilled lavender chicken on arugula from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • anya_sf on May 28, 2022

    I cooked 2 breasts; half the rub was enough to coat one side, not really both, so I sprinkled a little extra salt on the other side. Chilled 3 hours before grilling. I pounded the breasts so they'd cook more evenly; they needed about 5 min per side. The chicken was juicy and flavorful, the lavender noticeable but not overpowering - overall pleasant. For the full amount of arugula, plus some cucumber and avocado, 1/4 of the dressing was enough.

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