Archives
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Jun | Aug » | |||||
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| 31 | ||||||
Grilled Chicken with Chipotle Sauce
Perfect recipe for a barbecue.. I made this last summer and it was a big hit!
Dry Rub
- 1 tablespoon chipotle powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin seeds
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
- 2 smashed garlic cloves
Mix all the ingredients in a small bowl and keep aside.
- 8 to 10 chicken drumsticks, skin removed
Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.
Chipotle Sauce
- 1 cup tomato sauce, preferably fresh
- 2 tablespoons brown sugar
- 1 tablespoon chipotle in adobo (added a pepper in there as well)
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.
Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.
Ancho Chili Grilled Chicken with Vegetables
Another yummy chicken recipe:
- 4 chicken breast cutlets
Marinade
- 2 teaspoons ancho chile powder
- Juice of one lemon
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.
Grilled Vegetables
- 1 bunch asparagus, trimmed
- 1 red pepper, sliced
- 1 vidalia onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ancho chili
Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.
Fresh Nectarine and Corn Salad
Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!
- 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
- 2 large or 3 medium nectarines, cut into 1-inch dice
- 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- ½ cup feta, crumbled
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 to 2 teaspoons salt
Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.