Tag Archives: Grilling

Garlic Lime Chicken

3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!


The Perfectly Grilled Citrus Chicken

The Perfectly Grilled Citrus ChicakenI am on a citrus kick! I know that it is December but I still love to get my grill going.

4 pounds bone-in chicken (I like leg portions)
1 orange, juiced
1 lime, juiced
1 lemon, juiced
3 tablespoons white balsamic vinegar
3 cloves of garlic, minced
1 shallot, minced
1 tablespoon celery seeds
1/2 teaspoon oregano
1 teaspoon salt
2 teaspoons freshly cracked black pepper

Combine together the ingredients and marinate overnight in a food safe plastic bag with minimal air in the bag.

Turn the grill on to high. Remove the chicken from the marinade and place the chicken on the grill and lower the heat to low.

Turn after 15 minutes. Allow to cook for an additional 25-35 minutes until fully cooked. The juices will run clear and the center fully cooked. Remove from the heat and serve.

Oven Directions
Combine together the ingredients and marinate overnight in a food safe plastic bag with minimal air in the bag.

Preheat the oven to 350 degrees F. Remove the chicken from the marinade and bake the chicken for 45 minutes then flip and bake for an additional 25-30 minutes until fully cooked.

Chicken Schwarma

Shawarma is stacked, marinated meats(beef, lamb, turkey, chicken or a mix of meats) that are cooked on a vertical spit. As the shawarma turns on the spit and cooks at a low heat for hours, it cooks in its own fats and juices. This process renders the meat so soft and juicy and equates to divine shawarma. Then the meat is sliced into think  shavings and served as it is (yes, please) or wrapped inside a flat bread with tahini, garlic sauces and some crisp veggies. This recipe serves 6 hungry people.

Low-carbers leave out the pita and top with your favorite items.

Marinade Ingredients
1/4 cup plain yogurt
1 tablespoons of lemon juice
1 tablespoon cumin
2 teaspoons curry powder
2 teaspoons paprika
1 teaspoon allspice
3/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/8 teaspoon cardamom powder
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon pepper

2 skinless, boneless chicken breasts (cut into 1 inch slices)
4 skinless, boneless chicken thighs (cut into 1 inch slices)

Sauce Ingredients
1 cup tahini
2 cloves garlic, finely minced
1/4 cup lemon juice
2 tablespoons yogurt
1/8 teaspoon salt
1/8 teaspoon pepper

6 large pitas
1/2 cup thinly sliced cucumbers
1/2 cup thinly sliced onions
2 large tomatoes, chopped
1/2 cup grilled corn
1/4 cup purple cabbage
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped

Oven Directions
Mix together the marinade ingredients and cover the chicken with it and let refrigerate overnight or for a minimum of 1 hour.

Preheat your oven to 400 degrees F.  Cover a cookie sheet with foil and use the 1 tablespoon of oil to cover the bottom of the pan. Place the chicken in a single layer and allow it to cook for 15-20 minutes until it is coked thoroughly and browned.

Top with the sauce and any toppings you choose.

Grilling Directions
Heat the grill to low heat.

Soak wooden skewers in water for an hour and place pieces of chicken on the skewer.

Cook the chicken at a low heat for 30-35 minutes constantly turning them every 3-4 minutes.

Top with the sauce and any toppings you choose.

Garlic and Beer Grilled Shrimp

Garlic and beer seem like an odd marinade combination for shrimp but trust me, this is amazing! The beer adds a nice sweetness and the garlic isn’t overwhelming, could you ask for an easier recipe?

2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)Garlic and Beer Grilled Shrimp
4 tablespoons minced garlic
1 bottle of light amber beer
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with the light amber beer you used in your marinade and additional wedges of lemon.