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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
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This week we went a little grilled chicken crazy. Maybe it was the long solstice days or our weekend at Cape Cod; or maybe it was just that chicken is easy to make. We tried two grilled chicken recipes on our grill pan, one from Gourmet and one from Living. Both were good and tasted like summer and both were pretty easy to make. The Chipotle-Lime Grilled Chicken from Gourmet was great - the marinade was simple to make and the chicken really took on the flavors of the chipotle Tabasco and the lime juice. I made the mistake of pouring some of the marinade on the rice I made with it (the marinade is much too strong on its own), but the chicken itself was wonderful (The Guy especially liked it). We also made the Lemon-Thyme Chicken Paillards from Living. I was excited because it has specific instructions for using a grill pan instead of a barbeque, which I thought might make the whole process easier. The chicken took the light flavors of the lemon and thyme it was marinated in, but when we followed the instructions the chicken didn't cook all the way through, even though the pieces were very thin. We were able to get the pieces to cook all the way through after putting them back on the pan for a while, but by then then were fairly dry. I'm sure that by adjusting the cooking time we could get it right and it would be very good. So, which will we be most likely to use again? Well, the chipotle-lime chicken only marinated for fifteen minutes and the lemon-thyme chicken had to marinate for at least two hours...so what do you think?
Chipotle-Lime Grilled Chicken
1/4 cup fresh lime juice
1/4 cup olive oil
2.5 tbsp chipotle Tabasco
3/4 tsp salt
6 large skinless boneless chicken thighs
2 tsp mild honey
1. Prepare grill for cooking over direct heat with medium-hot charcoal
2. While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, adn marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
3. Grill chicken (discarding marindade in bag) on lightly oiled grill rack, covered only if using gas grill, turning chicken over occasionally and moving it to avoid flareups if necessary, until just cooked through, 8 to 10 minutes.
4. Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly borwned, about 1 minute more. Serve chicken drizzled with remaining sauce.
Posted by georgia to Kitchen and Cooking , Reviews on June 22, 2006 11:32 PM | permalink | Email this post
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Is chipotle Tabasco sauce readily available? Also, if you don't like dark meat, can you make this with boneless breasts, and if so, would you adjust the cooking time?
Posted by: Barbara at June 23, 2006 07:21 AM
I actually thought of using chicken breasts myself - I'm sure they'd work well. I don't know that you'd have to adjust the cooking time; you could just cut one of them and see.
Posted by: Georgia at June 23, 2006 12:12 PM
