Typing this as it cooks. Really, really easy.
Tossed some chicken breasts in with oil, garlic, balsamic vinegar, lemon and lime, and marinated all day. The idea was a moist Italian-like chicken. And then I thought. It happens at times. 20 minutes prior to grilling, I let the chicken hit RT [room temperature] and just a jerk dry rub on it. I went with this because the lemons and limes were making me think Island Flavor. Easy jerk: white and black pepper, berbere [spelled wrong of course (editor's note: spelled correctly, now). (berbere is an) Ethiopian spice. Longer heat, doesn't hit as hard. We are fans.], salt, sugar, and cayanne. A la the Jerk Pineapple Pork [recipe another day.... and damn this is good. Seriously]. Rub down the breasts and rest for a few. Grill. [As they are doing now].
Salad... hydrate and clean the leaves. Toss dry. Mix in with carrots, olives, and mandarin oranges. Should go well together.... dressing is oil, balsamic, salt, pepper, mustard.
Enjoy. As we are about to.
WOOHOOOO!! Fotooooosssss!
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