With Summer approaching, well we've been having June gloom around here, but nonetheless it's coming so it makes me think of bbqs.
I've been trying or remaking a few me love.
Jerk chicken
2 scotch bonnet or jalapeño chile peppers, stems removed and roughly chopped. I also removed the seeds so our lil one would like the flavor without so much heat, but you decide what you like best. And yes, the flavor is still good without the major heat.
4 scallions, white and light green parts only, rough chop
1/4 c. Olive oil 1/2 tsp ground black pepper
1 tbsp red wine vinegar 1/2 tsp allspice
1 tbsp finely chopped fresh thyme 1/4 tsp nutmeg
1 tbsp soy sauce 1/4 cinnamon
1 tbsp light brown sugar 1/8 ground cloves
1 tsp sea salt 4 boneless chicken breast halves
To make the paste: in a food processor combine the ingredients except the chicken and process until smooth.
Using a sharp knife, make parallel cuts, about 1 inch apart 1/4 in deep, into both sides of each chicken breast. The pm make perpendicular to the first ones to make a crosshatch design. Using a spoon, stay away from those chilies, spread the past all over the chicken, pushing it inside the cuts. Cover and refrigerate for at least 3 hrs.
Grill the chicken over medium heat until the meat is firm to the touch and no longer pink in the center, 8-12 mi turning half way through.
Tequila lime marinadeThis one is great for tri tip, or thin cut of steak and even shrimp too.1/2 c. Fresh lime juice 7 garlic cloves, finely chopped
1/2 c. Chopped fresh cilantro 2tsp grated lime peel
1/2 c. Olive oil 1/3c soy sauce
1/4 c tequila 2 tsp cumin
2 tsp dried oregano 1 tsp black pepper
2 2-lb tri tip roasts trimmedWhisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in a large resealable plastic bag; add marinade, seal bag. Refrigerate at least 2 hrs or overnight, turning bag occasionally.Prep BBQ, med-Hugh heat. Remove meat from marinade. Discard marinade. Grill meat to preferred fineness, about 10 min each side for med-rare. Transfer to cutting board and tent with foil; let stand for 10 min. Cut on a diagonal across the grain. Either would be great served with brown rice or your favorite quinoa, grilled veggies or a big salad.Happy BBQing!
I've been trying or remaking a few me love.
Jerk chicken
2 scotch bonnet or jalapeño chile peppers, stems removed and roughly chopped. I also removed the seeds so our lil one would like the flavor without so much heat, but you decide what you like best. And yes, the flavor is still good without the major heat.
4 scallions, white and light green parts only, rough chop
1/4 c. Olive oil 1/2 tsp ground black pepper
1 tbsp red wine vinegar 1/2 tsp allspice
1 tbsp finely chopped fresh thyme 1/4 tsp nutmeg
1 tbsp soy sauce 1/4 cinnamon
1 tbsp light brown sugar 1/8 ground cloves
1 tsp sea salt 4 boneless chicken breast halves
To make the paste: in a food processor combine the ingredients except the chicken and process until smooth.
Using a sharp knife, make parallel cuts, about 1 inch apart 1/4 in deep, into both sides of each chicken breast. The pm make perpendicular to the first ones to make a crosshatch design. Using a spoon, stay away from those chilies, spread the past all over the chicken, pushing it inside the cuts. Cover and refrigerate for at least 3 hrs.
Grill the chicken over medium heat until the meat is firm to the touch and no longer pink in the center, 8-12 mi turning half way through.
Tequila lime marinadeThis one is great for tri tip, or thin cut of steak and even shrimp too.1/2 c. Fresh lime juice 7 garlic cloves, finely chopped1/2 c. Chopped fresh cilantro 2tsp grated lime peel
1/2 c. Olive oil 1/3c soy sauce
1/4 c tequila 2 tsp cumin
2 tsp dried oregano 1 tsp black pepper
2 2-lb tri tip roasts trimmedWhisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in a large resealable plastic bag; add marinade, seal bag. Refrigerate at least 2 hrs or overnight, turning bag occasionally.Prep BBQ, med-Hugh heat. Remove meat from marinade. Discard marinade. Grill meat to preferred fineness, about 10 min each side for med-rare. Transfer to cutting board and tent with foil; let stand for 10 min. Cut on a diagonal across the grain. Either would be great served with brown rice or your favorite quinoa, grilled veggies or a big salad.Happy BBQing!
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