Week day meal I threw together after to working OT @ the OFFICE.
A turkey sandwich would've been quicker but I just gotta be me!
Grilled Chicken
5 Chicken Leg Quarters
1/2 cup extra virgin olive oil
1 tbsp. cracked red pepper
1 lime, zested and juiced
1 tbsp. cumin
1/2 tbsp. of kosher salt
1/4 cup of spring onions for garnish
Thoroughly mix olive oil, seasoning, and lime juice + zest in a bowl. Place chicken in a container with a lid and pour marinade over the chicken. Cover with lid and marinade for up to 24 hours.
Remove chicken from the refrigerator . Prepare grill for cooking using indirect heat and rub the grate with oil to prevent sticking. When the coals are completely white, place chicken on the grill and cook on each side turning only to prevent chicken from sticking to the grill (15-20 mins) per side. Use the remaining marinade to baste the chicken in between turning, and remove to covered dish when done.
BTW...This also works great for pork as well:)
Mango Salsa Ingredients
3 Ripe nam doc mai Mangoes
1 Large ripe vine tomato
4 stalks of spring onions
1/4 cup of fresh lime juice
1/4 cup of Agave nectar
1 small orange, zested
1/4 cup of flat leaf parsley
Black pepper (to taste)
Mix lime juice, Agave nectar and orange zest in large bowl. Next, add tomatoes, onions, parsley, mangoes and coat evenly with nectar mixture. Add pepper to taste and reserve.
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