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Strange Chicken

The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken”. I’ve combined flavors from disparate cuisines including French, Caribbean, and southeast Asian elements.  A lively mix of savory, sweet, and spicy flavors, for a little somethin’ different.

Strange Chicken

Course Main Dish
Cuisine Modern
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 2 hours 32 minutes
Servings 4 servings


  • 4 chicken whole chicken breasts (i.e., 8 chicken cutlets, about 2-3 pounds)
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1 tbsp sesame oil
  • 2 tbsp Herbes de Provence
  • 2 tsp salt (Himalayan Pink or Indian Black Salt recommended)
  • 1 tsp sugar
  • 1 1/2 tsp Scotch Bonnet coarse flakes


  • Cut the breasts into half (i.e., cutlets). Trim the chicken of any excess fat and throw it in a zip-lock plastic bag. Add in all the other ingredients.
  • Close the bag and shake the living daylights out of it.  Seriously, shake it up like your life depends on it, mixing all the ingredients thoroughly and completely coating the chicken. Pressing out as much air as possible, seal the bag and set in the bottom of your refrigerator, and let sit for at least 2 hours, or up to 2-3 days.  The longer you let it rest, the fuller and more pervasive the flavors (especially the chili!).  Feel free to shake up the chicken, or flip the bag, whenever you go into the fridge for something.
  • When you’re ready, COOK THAT CHICKEN.  I don’t care how you do it — grill it, broil it, bake it… just cook it until it’s done and eat! (Easiest way is to grill or broil 6-8 minutes each side). Have plenty of beverages on hand, and enjoy!


You don’t have to use chicken, by the way.  This marinade will work well for any poultry, fish, or meat you can think of.  If you’re one of those herbivorous people, it even works with vegetables, or so I’m told.