Day 1: Grilled Chili Lime Chicken

Based on Bettycrocker.com recipe.

A Classic Favorite at my house. For those who have been asking for this... here you go finally!

 

Ingredients

2 teaspoons lime zest

1/4 cup lime juice

1/4 cup olive or vegetable oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1/2 teaspoon salt

1 small jalapeño chile, seeded, finely chopped

2 cloves garlic, finely chopped

6 chicken thighs (1 1/4 lb)  (the original recipe calls for chicken breast but I personally prefer the texture and flavor using thighs.. if using breasts flatten with a mallet first and only marinate up to 10 hours)

 

Combine all ingredients in a zip lock bag and store in refridgerator and allow to marinate at least 3 hours but no longer than 24.

 

Heat Grill to medium and cook thighs until done. approximately 10 minutes.

Serving suggestion -  with Fresh lettuce and "This Aint No Tomatillo Cafe Rio Dressing" Tortilla strips, Pico De Gallo and Guacamole for a refreshing Salad.

Satay Marinade

This marinade is suitable for 1lb chicken, pork, beef or extra large shrimp. Marinate for at least 2 hours and for best results overnight.  If marinating shrimp a shorter period is required.

Ingredients

1 TBSP Palm sugar
1/2 Cup coconut cream
1 TBSP commercial curry powder
4 cloves garlic
1 TBSP Fish sauce
2 TBSP finely chopped coriander root and stem.

Put all ingredients in a blender and process until smooth.  Marinate meat for a minimum of 2 hours, preferable overnight.

Olive-Tomato Relish

Ingredients
2 tbsp white wine vinegar
2 tsp olive oil
half a pack dry italian seasoning mix
1 cup chopped tomato
1/4 cup chopped pitted kalamata olives

In a small bowl stir together white wine, olive oil, seasoning mix. whisk, add in remaining ingredients and refridgerate and chill.
Makes about 1-1/3 cups.

Chimichurri Brine (with pork chops)

It's Official BRINE IS BEST... I will never cook pork without brine again. I've never been a huge fan of pork with too many times being served hard chops and lack lustre flavor, it sits like a brick in your tummy .... I went out on a limb and thought.. alright alright I'll give it one more chance, everyone keeps telling me about brine so will try it. So here it is folks.. I dare you to try it and love it too.

Recipe Adapted from BHG Grilling Spring 2009

Prep: 10 minutes

Ingredients

6 Cups of water

1 Small onion, finely chopped

1/4 cup kosher salt

1 tbsp finely shredded lime peel

1/4 cup lime juice

1/4 cup fresh parsely, chopped

1 tbsp oregano , chopped

1/4 cup white sugar

4 cloves garlic

1/2 teaspoon ground black pepper

Desired Meat or Poulty (in this case Pork Loin Chops)

1. In a large bowl, combine the water, onion, salt, lime juice, parsley, oregano, sugar, garlic, black pepper. Stir until salt and sugar are dissolved.

2. Place desired meat in bowl and covering completely in the brine. For Pork Chops marinate 4-6 hours in the fridge turning occasionally. Drain chops; discard brine. Allow lime bits to stick if they want to.. it gives each bite an extra zing!

3. Prepare grill for indirect grilling with drip pan. Place chops on the grill rack over driop pan. Cover and gril for 35 minutes.. or until done (160F), turning once halfway through grilling.