tag:blogger.com,1999:blog-5635726588170908062.post7287843262766659888..comments2023-03-16T06:18:24.050-05:00Comments on the cooks we are: Indoor Summer Grilllaurelhttp://www.blogger.com/profile/11440174308068994538noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5635726588170908062.post-83216342838904135912008-06-06T10:07:00.000-05:002008-06-06T10:07:00.000-05:00Right after I made this indoor grill feast, my sis...Right after I made this indoor grill feast, my sister e-mailed me the following info/recipe from The Splendid Table's Web site. It was perfect timing because I have left-over chipotle from my chipotle-ketchup-making extravaganza. And it's too fine to go to waste...<BR/><BR/>These chicken breasts are excellent, but the recipe gives you lots of options.<BR/><BR/>You could take this marinade, which is the near magical combo of chipotle chiles and orange juice (a duo that always works), and toss it with vegetables for the grill, brush it on corn before having it hit the coals, or braise chickpeas in it.<BR/><BR/>Orange-and-Chipotle-Rubbed Chicken Breasts<BR/>Excerpted from Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan. Used with permission of Chronicle Books LLC. Copyright 2007 by Diane Morgan./p><BR/><BR/>Serves 4<BR/><BR/>A heady mix of chipotle chiles, orange juice, olive oil, garlic, and pepper adds a fruity-hot finish to grilled chicken breasts. Grill some slices of sweet onion, red bell pepper, and zucchini to serve with the chicken. A quick brush with extra-virgin olive oil and a sprinkle of salt and pepper are all the vegetables need.<BR/><BR/> * 1/4 cup fresh orange juice<BR/> * 3 tablespoons extra-virgin olive oil<BR/> * 2 tablespoons minced canned chipotle chiles in adobo sauce<BR/> * 2 large cloves garlic, minced<BR/> * 1/2 teaspoon kosher or sea salt<BR/> * 1/2 teaspoon freshly ground pepper<BR/> * 4 boneless, skin-on chicken breast halves<BR/><BR/>1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.<BR/><BR/>2. In a bowl or baking dish large enough to hold the chicken, combine the orange juice, olive oil, chiles, garlic, salt and pepper. Stir to mix thoroughly. Add the chicken breasts and turn to coat on both sides. Let the chicken marinate while the grill heats.<BR/><BR/>3. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the chicken breasts, skin side down, directly over the medium-hot fire and sear on one side, about 3 minutes. Turn and sear on the other side for 3 to 4 minutes. Move the chicken to the cooler part of the grill, cover, and grill until the juices run clear when the thickest part of a breast is pierced with a knife, or an instant-read thermometer registers 165 F, 6 to 8 minutes longer.<BR/><BR/>4. Divide the chicken breasts among warmed dinner plates. Serve immediately.<BR/><BR/>LYNNE'S QUICK TIPS<BR/><BR/> * Try substituting large shelled and deveined shrimp for the chicken. Thread them on skewers for easier turning on the grill.<BR/><BR/><BR/> * An opened can of chipotle chiles in adobo sauce will keep, covered, in the refrigerator for several weeks. Keep some on hand to add a smoky hit of heat to other grill mops and marinades.LaLaLaLeahhttps://www.blogger.com/profile/14608424286765567030noreply@blogger.com