I know, I know—chicken breast. That dry, lifeless slab of protein chefs put on the menu just in case someone who doesn’t like to eat gets dragged in. I don’t have much use for vodka, either. But Gabriel Miranda, chef of Wicker Park’s Lokal—the subject of this week’s Omnivorous—does something special with both. He marinates an Amish chicken breast for days in herbal Zubrowka Bison Grass Vodka, plates it atop some kraut, and dresses it with a brilliant fuchsia-colored beet ponzu. Crispy, juicy, tart drunken chicken. Watch how it’s done:

Making Bison Grass vodka marinated chicken at Lokal from mike sula on Vimeo.