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Method
of Preparation for Root Beer Glazed Chicken:
To make the glaze, heat the root beer in a small saucepan over medium heat. Cook it until the root beer becomes a syrup-like mixture. Be careful not to over cook or the root beer will start to burn. Cool the syrup down and then fold it into the mayonnaise. Set aside for future use in the refrigerator.
Season chickens with salt and pepper. Bake chicken at 375° until internal temperature is 155°. Remove chickens from oven and let cool for 5 minutes. Cut each chicken into halves and remove the backbones. Take the glaze that was made earlier and spread a nice even coat on the chicken halves. Put the chicken on a sheet tray and place in a 425° oven. Bake until the skin on the chicken is browned and internal temperature has reached 165°.
Method of Preparation for Savory Steak Fries:
Cut the baked potatoes into strips and fry in 350° oil, until crispy. Season fries with Adobo and a pinch of cayenne pepper.
Method of Preparation for Cucumber Slaw:
To make the cucumber slaw dressing, mince the cloves of garlic and add the lemon juice. Add the garlic and lemon juice to the yogurt and finish off with just a dash of Tabasco sauce. Season with salt and pepper.
Using a mandolin, set it to the finest julienne setting. Carefully julienne the peeled cucumbers. Be careful not to go too far. Once the seeds are visible, stop cutting. Toss julienne cucumbers into dressing.
Presentation:
Place the chicken on a plate and serve with savory steak fries and cucumber slaw.
Serves 4
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