Summer is the time of the year where I do not cook in the house. It’s too hot and I love being outside. So lately, I’ve been gathering all the easy recipes that I want to cook on the grill. There are so many it’s really hard to choose. Through all my search I ran across this recipe that I kept sitting to the side cause I knew I would be trying something out of this book. It’s FOOD at the time that I bought this magazine chef Eric Ripert was on the cover and I really like him especially when he hooks up with Anthony Bourdane another one of my favorites. They have a lot of different chef’s and recipes so you can just take your pick.
I’m really hooked on the recipes that Chef La La does she is a feisty little latino that cooks very big and has an interest in eating healthy because of the diabetes that runs in her family. So, the recipe I choose to do this weekend is spicy if you don’t like spicy you have to make some changes. So come on and let’s get cookin.
3 lbs chicken breast, boneless, skinless
7 oz chipotle peppers in adobe sauce
12 oz frozen orange juice
4 oz tangerine juice
3 oz brown onion, peeled and sliced
4 garlic cloves, minced
1/4 t pepper
4 T olive oil
1 T salt
2 medium oranges for garnish
48 metal or bamboo skewers
Cut chicken breast into strips on the diagonal into 1/2 – 1 inch slices. Each skewer should weigh approximately 1.5 ounces. Thread chicken onto skewers. place skewers into bowl or pan whichever you have available. Remove chipotle peppers from sauce and chop couarse. In a large bowl or pan, combine orange juice, tangerine juice, onions, garlic, pepper, olive oil and chopped chipotle peppers and remaining adobe sauce (reserving some sauce for garnish)
Pour mixture over skewers, marinate refrigerated for 2-4 hours. Add salt to marinade just prior to cooking. Grill skewers over medium heat for 3 minutes on each side or until to desired doneness. Garnish with sectioned tangerines and drizzle with reserved adobe sauce.
Now this recipe makes 48 skewers and it’s only 209 calories. It was so good that we served it with corn on the cobb that started out on the grill but started to rain so we brought it into the house and finished it by steaming it. I also made some herb butter for the corn that was just sooo yummy.
Ingredients for Herb Butter
Garlic & Chive Butter – In small bowl, blend 1/2 cup softened butter or margarine, 2 cloves finely chopped garlic and 1 Tbsp. finely chopped chives. When I had this done, I put the butter into a piece of clear plastic wrap and rolled int into a loaf. Twisted the ends and popped it into the freezer until I was ready for it.
Now our guest were very please with this meal and I was happy because it came off without a hitch. So, these are the kind of meals that you want to think about cooking in the summer they are quick and easy besides the grilling part and they really didn’t take long. So go ahead and start getting your summer recipes ready cause who wants to cook in the house in the summer. But whatever you do, always remember
KEEP IT SIMPLE!