Summer is here so it was time to move the cooking outside! This was a good way to kick off the grilling season. It was a bit involved but not overly complicated to prepare. We were afraid that the kabobs would be too hot so we cut most of the seeds out of the habanero we used but otherwise stuck to the recipe. And it was good! "Winner, winner, chicken dinner" as Guy would say. I prepared the marinade the night before. The next day I thawed the chicken and then cut it into pieces to marinate for a few hours. While marinating I prepared the mango salsa and the herbs for the rice. I also prepped some dressing for the salad, just an Italian vinaigrette that I kicked up with some Chipotle pepper. Started the frill warming and put the chicken on the kabobs. Started the rice, gave it a few minutes and added the seasoning then placed the kabobs on the grill. Prepped the salads and everything was ready to be plated together. Great flavor, good heat, perhaps a bit too onion-y for my taste. Definitely on the to-be-remade list.
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