Monday, June 11, 2012
He probably feels like a 5 year old because I post it on the fridge (mostly so I can remember). Then in the morning, before I leave for work, any sous chef-y things that he can take care of, I leave him a list of with the recipe. When I get home dinner is practically made and we can throw everything together and eat immediately.
Even if you don't have a sous chef, this dinner comes together quickly. Cooking Light says 40 minutes but the actual cooking time is only about 20. If you make the marinade before (I love when marinades sit overnight), your actual time from fridge to plate is actually more like 30 minutes. The original recipe also calls for chicken thighs but we had chicken breasts in the freezer. I sliced 2 breasts into 4 so they would cook faster and we'd get more meals out of them. It was a great lunch, too!
1/3 cup shallots, divided
4 garlic cloves
1 serrano chile, stemmed and deseeded
1 tablespoon brown sugar
3 tablespoons fresh lime juice, divided (about 2 limes)
2 tablespoons canola oil
1/2 teaspoon ground allspice
2 chicken breasts, sliced horizontally into 4 thin breasts
1/3 cup 1/3 less-fat cream cheese (neufchatel)
2 tablespoons cilantro
2 tablespoons light sour cream
2 bell peppers (one green, one red)
Preheat grill to medium-high heat. Combine 1/4 cup shallots, garlic, and serrano in mini food processor. Process until chopped fine. Add sugar, 2 tablespoons lime juice, oil, and allspice and process until smooth. Combine half of this mixture with the chicken in a large bowl. Toss well*. Coat grill with cooking spray and place chicken on the grill. Cover and grill 5 minutes. Brush chicken with remaining onion mixture and turn over, grilling an additional 5 minutes, until fully cooked through. Combine remaining shallots, lime juice, cheese, cilantro, and sour cream. Quarter the peppers lengthwise (discard seeds). Divide cheese mixture evenly among pepper halves. Place the peppers on the grill for 7 minutes, until peppers are lightly charred.
*Do this ahead of time! Marinade the chicken overnight for more robust flavors, and a faster meal.
As you all know, living in NYC means we don't have a place where we can really barbeque, but these came out great even on our little Foreman grill we keep in the kitchen. It was a crowd pleaser and one we will certainly make again through the summer.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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