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Lotta Lotta Garlic Chicken
Lotta Lotta Garlic Chicken
Boathouse Rotisserie
Lawton Haygood
Prepared in a rotisserie oven that he invented, Lawton Haygood’s
favorite dish at the Boathouse Rotisserie & Raw Bar is enlivened
with ingredients like fresh pineapple, avocado, tomato and roasted
garlic sauce.
Chattanooga, Tenn. – Using a rotisserie oven that he invented, Lawton
Haygood prepares chicken dishes at his restaurant on the banks of the
Tennessee River that are crispy on the outside, tender on the inside
and loaded with flavor. Featuring Gulf of Mexico cuisine, the Boathouse
Rotisserie & Raw Bar boasts serene riverfront view and a menu
composed of the Haygoods favorite selections from their travels around
the gulf.
One of Chattanooga’s most popular dining destinations, Boathouse lures
guests with items like Matagorda Fire-Roasted Oysters, El Scorcho
Shellfish Stew and Fried Tilapia. Of course, many locals and visitors
alike especially savor the chicken dishes prepared in the rotisserie
oven. Haygood’s Lotta Lotta Garlic Chicken is a favorite.
The chicken is served with black beans, white rice, fresh pineapple,
avocado and tomato over arugula and topped with a lemon. Roasted garlic
sauce is drizzled over the chicken and arugula. It is a dish that
enlivens even the most discriminating taste buds.
“I eat this dish more often than any other because of it is light and
it is full of flavor with pineapple, avocado, olive oil and roasted
garlic with the chicken,” Haygood said.
We use fresh chicken, not partially frozen or fully frozen. We brine it
in saltwater for 12 hours, then drain it and cook it in the rotisserie
oven,” he added. “The soul source of heat is from wood fire. That emits
radiant heat and smoke, and gets the skin crispy while keeping the
chicken tender on the inside.”
It is Haygood’s passion for grilling that gives the Boathouse its’
identity. Grilling is a practiced in restaurants and backyard barbeques
across the United States, but it is a technique that was pioneered and
perfected in Texas. So it is appropriate that a first-of-its-kind
wood-burning grill for restaurants was developed by Haygood when he was
operating a restaurant in Dallas.
After designing the grill, Haygood was featured in Time Magazine,
called a pioneer in mesquite grilling and received numerous calls from
restaurateurs nationwide who asked him to make a grill for them. He
soon found himself building and installing grills in restaurant chains
like J. Alexander’s and Grady’s. Before selling his interest in the
manufacturing company he and a partner formed, Haygood worked with some
of the country’s most renowned chefs, including Wolfgang Puck. He has
since created a second-generation model, the Tuff Grill that prepares
the cuisine at the Boathouse and Canyon Grill, Haygood’s other
restaurant on nearby Lookout Mountain.
Haygood later created the rotisserie oven that prepares Boathouse
dishes like the Lotta Lotta Garlic Chicken. Here is Haygood’s recipe
for his favorite Boathouse dish:
Lotta Lotta Garlic Chicken
Brine whole chicken 12 hours in 1 gallon water and 1 cup table salt
Rotisserie the chicken on high heat until the thickest part of chicken reaches 180 degrees.
Recommend serving with black beans, white rice, fresh pineapple, avocado and tomato over arugula and top with extra lemon
Serve the sauce on the side but it is meant to drizzle over the chicken and arugula.
Garlic Sauce
Ingredients:
1 clove chopped garlic
1 Tablespoon chopped parsley
¼ cup olive oil
½ teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon lemon juice
Method:
Put the garlic, salt and pepper flakes in a 2 quart container that will
not melt. Heat the olive oil to 350 degrees in a sauce pan and pour
over garlic and pepper flakes. After the oil cools add the other
ingredients.
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Media Contact:
Quantified Marketing Group
407-936-1010
info@quantifiedmarketing.com
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