What a great weekend! I only wish it was a tad bit longer......Spent most of the weekend getting the house ready for an open house next weekend. Pressure washed the house, porch, back deck (it looks new now!), and back porch. It looks much better now! I went to a car show called the Big Cruise at the National Corvette Museum to pass out information on the insurance I sell, NCM Insurance. Went to Church today and cooked this afternoon.....Somewhat busy weekend without having too many obligations or travel, so that was nice!
Last week while thinking of food for the week I wanted to cook this Chipotle-Lime Grilled Chicken that I did recently when my dad, sister and their spouses came over. The chicken was so good with a hint of smoky chili, some heat and great lime flavor, everyone was raving!
This is a simple meal...5 ingredients for the chicken and they are just thrown together. It is a piece of cake, and I am sure you all will enjoy it as much as my family did.
You can see I have some Olive Oil, Honey, Limes and Chipotle Peppers in Adobo Sauce, and some kosher salt. Here is how the marinade works....
1/4 cup of Olive Oil
Zest & Juice of 2 limes
2 Chipotle peppers from the can diced or pulverized
1 tablespoon of the adobo sauce
Pinch of salt
Combine all the above ingredients into a bowl and whisk them together till everything is incorporated.
Once everything is mixed take your chicken breasts (I used 4 breasts) and place them in a gallon Ziploc bag.
Take 1/2 of the marinade and dump into the Ziploc (or Hefty, or generic) (Looking for sponsors) and remove all of the air. Seal the bag and massage the marinade into the chicken...
The other 1/2 of the marinade add 2 tablespoons of honey to it and mix together. We will coat the chicken right before it comes off the grill...
Place the chicken then into the fridge, and go power wash the house, back porch, and sidewalk...I let this rest in its whirlpool of flavors for 3-4 hours....
When you are ready to start making dinner get the grill ready...I used a Big Green Egg (my new love). While the grill was heating up I decided to work on my side items. Tonight we were going to have grilled corn on the cob and honey glazed carrots....Below is the skinny on how I made them....
First, the daunting task of de-silking and de-husking the corn and peeling the carrots....
For the corn I lightly coated them in Olive Oil since I was grilling them directly on the grates....
I then lightly sprinkled some of my Boca's Fanny Rub on them for an explosion of flavor.. (see below for the rub recipe)
Onto the carrots....These are a piece of cake...Simply take some honey and coat them before putting directly onto the grill...
Now the fun part! GRILLING!!
The corn and the carrots are on the same rotation, turn every couple minutes till they are done. The carrots should still have a little bite to them, and they are great! The chicken I turn every 8 minutes till the juices run clear or they reach an internal temp of 170 degrees. Once the chicken is done lather the honey marinade glaze that you reserved...
That is it! Great food, not a lot of fuss, and actually somewhat healthy! (Tiffany and Deborah will like that!)
I hope you all enjoy this recipe....Let me know if you have any suggestions or if you make it at home. Let me know if you like it or not...
Here is the Boca's Fanny Rub recipe (note: this makes a TON!):
2 cups paprika
3/4 cup lemon pepper
1/4 cup coarse ground black pepper
1/4 cup kosher salt
1/4 cup celery salt
1/4 cup cumin1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder
1/4 cup cayenne3/4 cup brown sugar
No comments:
Post a Comment