Chef Time!

Chef Time!

Saturday, May 19, 2012

Grilling Is, Was and Always Will Be My Passion

I may have mentioned once or twice that I love to grill. But really I do love to grill and entertain during the spring and summer months. There were times when I even grilled in the freezing cold of winter,
This did not stop me from having fun though. I still grilled outside, because as you know you can use your grill in almost any weather.
Grilled chipotle orange chicken
I decided on a spicy theme for your grilling party and to serve it with some old fashioned Baked Beans.
The main dish for your grilling party though is a really good grilled chipotle orange chicken. It has a great flavor, with just a slight spiciness, and paired really well with the Baked Beans.

Grilled Chipotle Orange Chicken
1 lb. chicken breast, boneless, skinless
3 cloves garlic, pressed
1 tbsp. Herb de Provence
2 tbsp. agave nectar
1 tsp. sea salt
1 tbsp. chipotle chile powder
1 c. orange juice, freshly squeezed
Rinse chicken breasts and pat dry with a paper towel
Place chicken in a 9x13 inch Pyrex baking dish
Pour orange juice over chicken breasts
In a small bowl, combine garlic, Herb de Provence, agave, salt and chipotle, then rub mixture onto chicken breasts
Marinate chicken in refrigerator; time permitting for up to 5 hours
Place chicken breasts on a plate, and reserve marinade
Grill each side of chicken on barbecue until chicken is cooked through
Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes
Serve chicken with marinade.

Cola Baked Beans
Adding cola to the brown sugar and molasses is the secret to the complex sweetness of these bacon-accented beans.
6 slices thick-cut bacon
1 large onion, diced
1 clove garlic, minced
2 15-oz. cans cannellini beans, 1 can drained and rinsed, 1 can undrained
2 15-oz. cans red kidney beans, drained and rinsed
¼ c. packed dark brown sugar
1/3 c. molasses
¾ c. cola
1 14.5-oz. can chopped tomatoes, drained
2 tsp. dry mustard
Preheat oven to 375. In a large ovenproof skillet, cook bacon over medium-high heat until crisp and golden. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside. Pour off all but 1 tablespoon bacon fat from skillet.
Add onion and garlic to skillet and cook, stirring, until onion is golden, about 5 minutes. Add cannellini and kidney beans, brown sugar, molasses, cola, tomatoes, dry mustard and crumbled bacon and stir to combine.
Cover skillet, transfer to oven and bake until mixture is bubbly and juices have thickened slightly, about 1 hour. Serve hot

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