There’s just one more night before I head off to sunny, inviting, satiating and glorious Greece. Like anyone about to go on vacation, my days are filled with tying up loose ends at work, tidying up around the house and eating what I have left in the fridge.
To those that can look into your fridge and whip up an almost gourmet meal, I tip my hat to you! I’m faced with this challenge this week but I had all the ingredients needed for this simple marinated and grilled chicken dish.
If you take a look around the plate…..we have three flavours everyone should consider when prepping a dish.
The chicken represents heat. I don’t mean by blow your head off heat but heat as in some spice. Next up is what I call an accordion potato, which represents the savoury part of the plate.
I throughly washed a whole potato and then cut the spud downwards but entirely to the bottom, thus keeping the potato in tact. I melted some butter, poured it over the potato (ensuring butter got into each crevice) and then seasoned it well with a Montreal Steak Spice mixture. Wrap her in a foil blanket at 425F for 30-40 minutes and you have a delish spud with a neat presentation.
Finally, there’s a corn on the cob. If you’ve had corn here in the Americas, you know how naturally sweet the corn is here. This corn represents the sweet side of the plate.
I simply soaked the corn (with it’s husk on) in water for a few hours and then I grill for a few minutes side, rotating the corn to grill evenly. No butter, seasonings or spices…just the natural sweetness of the corn.
Don’t worry, here’s the chicken recipe…it’s quick marinade, it’s easy and it’s delicious.
The marinade makes use of some Mexican ingredients and I think my blogging amigo Ben of What’s Cooking would very much approve.
Tequila….Jalapeno, citrus, cilantro. Break out the Mariachi band…we’re having Mexican tonight!
1 1/2 lbs. of chicken drums
2 good shots of Tequila
2 Jalapeno peppers, seeded & minced
2 Tbsp. grated fresh ginger
juice of 1 lemon (or lime)
1/4 cup of honey
a few good splashes of hot sauce
1 heaping tsp. of ground cumin
1/4 cup chopped fresh cilantro
1/3 cup vegetable oil
- Rinse the chicken thoroughly and pat-dry.
- Add all your marinade ingredients into a zip-lock bag and before you add the chicken, taste to make any adjustments to your marinade and reserve about 1/3 of it for basting later.
- Add your chicken, seal and squish the contents so that the marinade coats all the chicken drums. Place in your fridge for at least 4 hours.
- Bring your chicken back to room temperature and pre-heat your grill to a medium heat. Season your chicken with salt & place your drumsticks on the grill for about 10 minutes a side or until crispy. Don’t forget to brush some reserved marinade on the chicken while grilling.
- Serve immediately with your favourite summer side dishes.
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