Marinating is the key to delicious grilling. When the meat and/or vegetables absorb the flavors of the marinade, the wait is always worth it. And, it’s not like you have to stick around during the process – run your errands, read a book, take the kids to the park, etc. Afterwards, you’ll be rewarded by your brief time in the kitchen.
Recipe of the Week: Marinated and Grilled Chicken
Marinade: Combine all ingredients in airtight plastic bag.
1 tbs. olive oil
2 tbs lime juice
1/4 tsp. pepper
4 boneless, skinless chicken breasts (all natural) with any visible fat removed
Add chicken to bag and turn to coat. Seal and refrigerate for 30 minutes to 8 hours, turning the bag occasionally.
Sauce: Before grilling the chicken, stir together all ingredients in small bowl and set aside.
4 oz. fat-free or low-fat plain yogurt
1 tbs. snipped fresh cilantro
1 tbs. snipped fresh mint
1/2 tsp. ground cumin
Remove chicken from fridge 5 to 10 minutes before cooking.
Preheat broiler or grill to medium-high.
Broil or grill chicken for 4 or 5 minutes on each side or until its no longer pink inside.
Spoon 2 tbs. sauce over each breast and garnish with a slice of lime (optional).
Serve with some wild rice, charro beans, and avocado slices or a green salad and corn on the cob.
Thought of the Week: A pair of little starlings have built another nest in the same place – atop a motion-sensor light. Last year there were three hatchlings, but as they grew they ran out of room in the tiny nest, causing one to repeatedly fall out onto the cement below. After putting it back a couple times, Danny rigged a platform under the lights so the fuzzy thing wouldn’t fall so far. However, even that didn’t help, for somehow it flopped around and fell off the platform a couple times before it finally died. Although the parents think the nest is safe under the eave, their little brains can’t contemplate building a bigger nest to support all their hatchlings. They lay at least three eggs so at least one survives to fly away? Poor things.