I found this recipe in a Better Homes and Gardens Magazine that said Heart healthy Living. It was talking about Lowering Bad Cholesterol which is something we need to do for Spencer. We tried this receipe and really liked it. The kids didn't like it as much as Spencer and I did but I think that is because they don't like when it's BBQ and the little black lines are on it. I made this when Spencer's sister Jessica and her daughter Kami and his mom and dad came over and it was a big hit. Here is the recipe.
Roesmary Grille Chiken
6 medium skinless, boneless chiken breast halves ( about 1 3/4 pounds total)
1 teaspoon finely shredded lime peel
1/2 cup lime juice
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1 teaspoons sugar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1) Place chicken breast halves, one at a time, between two pieces of plastic wrap. Using the flas side of a meat mallet, lightly pound to an even 1/2- inch thickness. ( I put then in a gallon ziplock bag and use a hammer to pound then down.) Place in a large resealable plastic bag set in a shallow dish.
2) For marinade, in a small bowl, stir together lime peel, lime juice, roemary, oil, sugar, garlic, and salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
3) Remove chicken from marinade, discarding marinade. ( I save it to pour on the top of chicken on the grill) Season chicken with pepper. Grill, uncovered , for 10 to 12 minutes or until tender and no longer pink (170 F), turning once halfway through grilling. Makes 6 servings.
I also make this side dish from the magazine with the chicken and it was really good.
Roasted Fresh Corn and Tomato Salad
This garden-fresh salad is the perfect partner for grilled chicken, fish, and pork.
4 fresh ears of sweet corn
2 tablespoons olive oil
1 pint cherry or grape tomatoes, halved
1/4 cup finely chopped red onion
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1) Remove husks and silks from corn. Brush corn with 2 tablespoons oil. Grill corn uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning. When corn is cool enough to handle , cut kernels off the cobs.
2) In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons oil, the salt, and the pepper. Serve at room temperature, or cover and chill for up to 24 hours before serving. Makes 6 servings.
