Admit it, the idea of serving chicken ribs has piqued your curiosity.
Go ahead, have some fun, play with dinner and your guests’ expectations.
Making chicken ribs, more a butchering trick than a recipe, is just an alternative way of cutting a chicken breast, brought to Cottage Life by David Brown, a meat consultant and former judge of the Cottage Life Recipe Contest.
Start with bone-in chicken breasts. (Skin on or off is optional, but the bone is not.) Using a sharp, heavy knife, cut across the grain of the meat, right through the bones. You may have to lean hard on the knife to sever the bones. Cut even slices, about 1/2″ wide. We rubbed on a paste of finely chopped garlic, chopped parsley, lemon zest, and olive oil; you can season as you like. Grill for a few minutes each side over medium heat. Since the small pieces can slip through the grates, you may want to use a perforated vegetable-grilling pan.
Butchering this way creates chicken pieces that look like tiny rib chops and grill more evenly than a whole breast. And with more surface area, the flavour of a rub or paste penetrates deeper into the sometimes-bland breast meat. Serve these tidbits of grilled meat plus bone handle as you would chicken wings—a little messy but a whole lot of fun.