Spicy Cilantro-Lime Grilled Chicken

4 servings | 10 minutes prep time

INGREDIENTS

•8ea chicken thighs, boneless & skinless

•Juice from 3 limes (about ¼ cup)

•½ cup healthy oil (olive, avocado, coconut)

•4 garlic cloves, minced

•1 jalapeño (ribs and seeds removed), minced

•2 tsp ground cumin

•½ tsp salt

•½ cup fresh cilantro, chopped

•3 Tbsp Tequila (optional)

DIRECTIONS

1.Place all of the ingredients (except for the chicken…of course) into a blender/food processor and process until emulsified and smooth.

2.Place the chicken into a gallon size zip-top bag and pour marinade into bag, saving about ¼ cup of marinade into a separate container. Seal the bag. Massage your chicken. And refrigerate for at least 3 hours, but overnight makes it really good.

3.When ready to grill, preheat your grill to high, clean the grates really, really, really good, and then reduce the heat to medium.

4.Add the chicken, and grill for about 8 minutes on the first side. Flip and cook for about 3 minutes.

5.With the reserved marinade, mix in the tequila (if you want to), and brush the chicken after it has been flipped.

6.Continue to cook the chicken until done, about two more minutes (depending on thickness of chicken). Just make sure that it’s cooked all the way through, but not so bad that it’s the texture of your countertop.

7.Remove from the grill, brush with the remaining marinade and let rest for 5 minutes covered. (I like to keep it in the microwave with the door shut. Works perfectly).

8.Slice and serve with perfect rice

WHAT TO DO WITH LEFTOVERS (recipes coming soon)

Now here comes the fun part. The recipe cooks 8+ pieces of chicken, so hopefully there are a couple of pieces left over for you to use again for another meal, if not,

you did awesome,

everyone loved it,

and you’re a kitchen hero! 

This chicken is great chopped on a salad with fresh tomatoes, corn, black beans and a salsa vinairgrette. 

Or, for a hot meal option, I love to chop this up and use it in a curry with fresh zucchini.  

And finally, when all else fails, mince it up and use it for quesadilla filling, the kids, and you, will love it.  

Maple-Cider Brined Smoked Pork

8-10lb whole Pork Loin

6 cups Apple Cider, divided

½ cup Sea Salt

½ cup Maple Syrup

1 Tbsp ground Sage

1 Tbsp fresh cracked Black Pepper

½ cup Apple Cider Vinegar

3 Tbsp Kosher Salt

2 Tbsp Black Pepper

1 Tbsp Smoked Paprika

1 tsp Chili Powder

1)   Bring 2 cups of the apple cider, sea salt, maple syrup, sage and black pepper to a boil

2)   Take off the stove and allow to cool, adding ice

3)   Add the remaining apple cider and apple cider vinegar

4)   Place pork loin into a large enough container to have brine cover pork, add water if needed to cover

5)   Refrigerate pork in bring over night, at least 12 hours

6)   Combine kosher salt, pepper, paprika and chili powder in a small bowl

7)   Remove pork form brine, rinse under cold water and pat dry

8)   Rub entire pork loin with spice rub and set aside to come to room temperature while smoker heats up

9)   Smoke pork loin on low (I use the smoke setting on my Traeger) for 4 hours

10)  Raise temperature to 325f and continue to cook until the internal temperature reaches 140f

11)    Remove from the smoker, cover with foil and allow to rest for 30 minutes & serve hot

Roasted Carrot & Coconut Sauce

2lb Carrots, peeled and diced

1 ea Onion, diced

5 cloves of Garlic

¼ cup Coconut Oil, melted

½ tsp Asian Five Spice Powder

1 can Coconut Milk, full fat

2 cups Chicken Stock

1 tsp Red Curry Paste

1)   Preheat oven to 425f

2)   Toss the carrots, onions, garlic, coconut oil and five spice powder in a large bowl

3)   Roast carrot mixture until browned, about 30-45 minutes

4)   While carrots roast, combine coconut milk, chicken stock and curry paste in a pan and bring to a simmer

5)   When carrots are done roasting, remove from the oven and add to the coconut milk on the stove

6)   Using an immersion blender, or in batches in a counter-top blender, puree sauce until smooth

7)   Serve as a soup or with Lamb Meatballs 

Ginger-Soy Lamb Meatballs

1lb Ground lamb

1 Egg

2 cloves of Garlic, minced

1 Tbsp Fresh Ginger, grated (microplane works the best!)

¼ cup Onion, finely minced (use a food processor)

¼ cup Tamari (gluten-free soy sauce)

¼ cup Cilantro, minced

1)   Thoroughly mix all of the ingredients in a large bowl

2)   Portion meatballs using a small ice cream scoop onto a baking pan and place into the refrigerator for at least 30 minutes

3)   Sauté meatballs in a medium-high pan until cooked through, turning to cook on all sides

4)   Place cooked meatballs on a baking sheet into a warm oven while Carrot-Coconut Sauce finishes