Peach & Jalapeno Glazed Chicken & Buttered Snap Peas

Chipotle Lime Chicken Tortillas with White Corn & Avocado Salsa

In case you missed the memo, Summer is well and truly here. It's hot out and so I am defaulting to grilling a lot of meat. We only moved to the US in November and other furniture has taken precedence over a barbecue but I do have a griddle to do a bit of grillin'. I have to say, a proper grill is on my list of wants and needs for our home here, for sure! 

It is no secret to anyone that knows me well that I love and adore Mexican food. It's one of my fave flaves, for sure. I had a hankering for a little Mexican delight and my husband wanted this corn and avocado salad we'd had at a friend's house a couple of weeks ago so I whipped up this Chipotle Lime Grilled Chicken with my version of that salad. 

Just a note on this salad, my husband hates peppers (capsicum) and is allergic to cilantro (coriander) so I make two salads out of this and they're split for the pictures but if there are no restrictions on peppers and cilantro for you then I would mix it all together for one delicious symphony of freshness in your mouth. Trust me, you won't regret it. 

Chipotle Lime Chicken:

• 1/4 cup garlic olive oil 
• 1/4 cup lime juice 
• 2 cloves garlic, crushed
• 1 tablespoons chipotle powder 
• 2 chipotle chilis in adobo sauce, crushed to a smooth paste
• 1 tablespoon turbinado sugar 
• 1 pound chicken breast tenders 

Instructions:

1. In a large glass dish, combine oil, juice, chipotle powder, crushed chipotles in adobo, honey, crushed garlic and sugar. Stir to combine. 
2. Rinse and pat chicken tenders dry, then add to glass dish and turn to completely coat. The marinade should cover all the chicken. Put in fridge for 3-8 hours. I find that 3 hours is more than enough. 
3. Turn grill to medium heat. Place chicken on grill and cover - cook for 6-8 minutes. 
4. Turn chicken and cook for a further 4-6 minutes or until chicken is 165F according to a meat thermometer.

White Corn, Avocado & Heirloom Tomato Salsa:

• 2 ears white corn, rinsed and stripped
• 8 mini heirloom tomatoes, diced 
• 1 ripe avocado, diced
• 1/4 red onion, diced 
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced 
• 1 green onion, chopped 
• 2 tablespoons fresh cilantro, chopped 
• 2 cloves garlic, crushed
• 1/2 cup fresh lime juice 
• 1 teaspoon kosher salt 

Instructions:

1. Mix lime juice and salt together.
2. Toss all chopped ingredients together, thoroughly.
3. Pour dressing over salad and toss.

Serve chicken on a white corn tortilla with salsa verde and a heaping side of corn salsa. Enjoy! 

Inspired by 5 Ingredient Fix

Grilled Jerk Chicken Breast

It's weirdly hot and sticky in the Bay Area at the moment (cloudy and rainy, which I am told is unusual). Sticky weather calls for refreshing salads and grilled meats and this Jamaican Jerk Chicken Breast is just the ticket! I love Cajun food - the mix of spices is delicious and pack a bit of heat without beng completely overwhelming.

As I understand it, Jerk Chicken is kind of like my mother's Matzo Ball recipe. Everyone's mother has their own version so there's no 'right' way to cook it. This marinade is based on one from Food & Wine as well as the back of the bottled Jerk Marinade that I buy at World Market. Together, they make for one tasty recipe. Whether it is 'authentic' or not, will depend on yo' Mama's opinion, I guess.

Ingredients

• 1 small onion, cut into large chunks
• 2 spring onions, quartered
• 1 Habanero chili pepper, seeded 
• 1 garlic clove, peeled
• 1 teaspoon Asian five-spice powder
• ½ teaspoon allspice
• ½ teaspoon dried thyme
• ½ teaspoon ground nutmeg
• ¾ teaspoon salt
• ¼ cup soy sauce
• ½ tablespoon vegetable oil
• 1 pound skinless chicken breasts, butterflied 

Directions

1. Make the marinade: In the bowl of a food processor, combine all ingredients except the chicken breasts. Process until it is a thin, relatively fine paste. It will still be gritty, so don't worry about that.
2. Place chicken breasts and marinade in a freezer bag, remove air and seal. Shake the chicken to evenly coat and then put in the fridge for at least an hour - preferably overnight.
3. Preheat grill to medium. Grease pan with either coconut oil or olive oil, I prefer coconut as it doesn't smoke. Place chicken on grill making sure it is well coated with marinade. Cover and cook, turning once, until the breast is browned and crisp but not charred, about 10 minutes.
4. Serve immediately with chopped tomato and cucumber salsa, sliced avocado and some grilled fresh pineapple with lime wedges. 

Inspired by Food & Wine.