This round first features a grilled chicken recipe with a marinade of agave syrup and fresh lime juice lime. I also include a little tactical approach I have for charcoal grilling thicker cuts of meat. The second feature is a salad so full of summer produce it welcomes the season with open tongs (I couldn’t resist). I hope you enjoy both.
Agave Lime Grilled Chicken
1 organic, free range chicken cut into pieces, skin on
Juice of 2 limes
Zest of 1 lime
2 ½ tablespoons agave
pinch of cumin
½ cup of fresh cilantro smashed and bruised (either with a mortar and pestle or the back of a wooden spoon)
2 cloves of garlic smashed
1 tablespoon freshly ground black pepper plus more for seasoning chicken pieces
2 tablespoons sea salt plus more for seasoning chicken pieces
3 ½ tablespoons extra virgin olive oil plus more for seasoning chicken pieces
Pre heat oven to 375 degrees F- *Yeah I said OVEN
On a broiler pan or baking dish lined with foil season the chicken pieces with salt, black pepper and olive oil, bake for approximately 30 minutes.
While the chicken is cooking combine all the remaining ingredients aside from the olive oil and garlic. Stream the oil into the lime juice, agave and seasonings while whisking until the marinade becomes evenly combined and slightly thickened. At this point take ¼ of the marinade and transfer to a clean bowl, we will use this portion to dress the salad. You can now add the crushed garlic to the remaining.
Fire up your grill!
Transfer the chicken to the grill and baste the agave lime marinade on to the skin quickly with a brush. Cook for three- five minutes turn and baste the other side, cook for another three-five minutes, remove and cover with foil.
*Why do I do this? Grilling chicken, especially breasts raw can really dry out the meat. Those of you with a gas grill may find that baking the chicken is a completely unnecessary step, as gas grill temperatures are easier to regulate than charcoal or wood burning. We currently use a charcoal grill, and I find that baking the chicken first produces incredibly tender and juicy meat with a perfectly charred crust.
Welcome Summer Salad
1 head of butter leaf lettuce, washed and gently torn
2 cups of sliced organic strawberries
2 ears of corn grilled (4 minutes per side)
½ cup of crumbled feta cheese
3 sliced Persian seedless cucumbers
2 teaspoons rice wine vinegar
1 tablespoon extra virgin olive oil
In a large salad bowl combine the lettuce, cucumbers and strawberries. Using the agave, lime marinade from earlier add in the rice wine vinegar and olive oil, whisk to combine, season with more salt and pepper if necessary.
Once the corn is grilled slice the warm kernels into the salad, top with feta cheese and toss.
We served this very seasonable combination with some grilled semolina bread basted with olive oil, a very perfect summer solstice meal.