I am only about 2,345 photos behind on this blog...
and catching up would be much easier without a little guy skiddoo-ing around the house. :)
On my free (nap) time, I've been cooking, baking, researching recipes and oh, a lot of eating.
My favorite thing we tried this past week was from my old roommate's blog.
Andrea was always making incredible meals for herself when we roomed together while the rest of us were too busy stuffing our faces with swiss rolls and easy mac (*cough*), so when she posted this on her blog, I knew it was no joke.
20 minutes prep, 12 hours marinating, 30 minutes grilling, and all of it was gone in about 15 minutes.
Even little d ate his bit and wanted more more more! The pictures don't even do it justice.
-1 Scotch bonnet or habanero chile, stemmed (Andrea used the habanero chile, we couldn't find one so we omitted it entirely)
-1 bunch scallions (also known as green onions, who knew?), cut into pieces
-2 cloves garlic, smashed and peeled
-1 and 1/2 teaspoons dried thyme
-2 tablespoons packed dark-brown sugar
-1 tablespoon ground allspice
-2 tablespoons low-sodium soy sauce
-2 tablespoons lime juice
-2 tablespoons vegetable oil, plus more for grill
-3 and 1/2 - 4 lbs chicken pieces
-salt and pepper
1. In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-lock bag, toss chicken with sauce. Refrigerate at least one hour (or up to one day). --I marinated mine for about two hours and found the taste to be spot on. Next time I'll try one day.
2. Heat up your grill and grill baby grill on medium-low heat. Season chicken with salt and pepper; grill covered, until cooked through, 45-50 minutes. --My grilling time only took about 30min.