Sweet Heat Marinade
At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.
With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?
The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.
Cooks Note: The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.
Here’s how we do this one.
- 1 Large Jalapeno
- 1 Medium Poblano
- 2 Sweet Heat peppers
- 2 – 3 tablespoons fresh chopped Thai Basil
- 1/8 – 1/4 cup fresh chopped Pineapple Sage
- 4 tablespoons Honey
- 1/4 cup Canola Oil
- Juice of half a Lime
- 2 tablespoons granulated Garlic
- pinch of Salt and Pepper
Putting it all together:
- Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
- With the processor running add the oil in a steady stream until it is mixed thoroughly.
- Use imediately or put in an airtight container and store in the fridge.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time…….
This past weekend we had a party to celebrate my grandsons fourth birthday and as is customary at such events there is food…….. usually lots of food and most times that leaves us with leftovers for close friends and family to take home with them. Well such was not the case here since my son, daughters new boyfriend and a buddy of mine from out of town where there. These three would put Locusts to shame so needless to say there was not much leftover and what there was bit the dust at lunch the next day.
Now as chances would have it I had to work until 5 p.m. the next day so that was making it a bit difficult to prepare dinner but also being a wee bit versatile…… yeah that was a blatant plug for myself……… I purchased some boneless skinless chicken breast on the way home, gave it a quick marinade (see dry rubs and marinades) and popped them on the BBQ and since they were boneless and skinless they were finished in no time and they were also inhaled in nothing flat…… and yes, I did get some for myself…… thanks for asking.
So here is how we do this one………..
Ten to twelve boneless skinless chicken thighs
Chicken marinade (see dry rubs and marinades)- you could also go so far as to use a store bought BBQ sauce if you wish
Putting it all together:
In a sealable bag or container add the chicken and the marinade
Shake well to coat the chicken and let marinade for at least 30 minutes
Pre- heat the grill to 350 degrees
Grill the chicken until the internal temperature reaches 160 degrees
Serve with your favorite sides and enjoy
Now this recipe calls for chicken thighs and I like to use them because I can lay them flat on the grill and it helps speed the cooking process but lets be realistic…….. not everyone likes the thigh so use whatever piece of the bird you wish.
So there you have it another “simple but tasty recipe for the grilling season and beyond”.
So until next time………..