Yippee! Grilling season is here. Actually, any season is grilling season but it’s so much more fun when you don’t have to carve a path to the grill through the snow.
This is going to be a slight commercial, but it’s my blog and I never do this. I also blog for Char-Broil and I have two of their TRU-Infrared grills on the deck at the moment. I just love these things. I also have a Big Green Egg, which will be buried with me because I love it so, but on a typical weeknight when time is at a premium, I always head towards the Char-Broil TRU-Infrared. It heats up more quickly than a conventional gas grill, locks in the juices of whatever you’re grilling, uses less propane and it practically cleans itself.
The nice people of Char-Broil have offered a 25 percent off discount to any of my blog readers who are in need of a nifty new affordable TRU-Infrared Grill. To go get you one, click here and browse around to find the grill you like that’s available directly from the Char-Broil site. Then use this discount code when you’re checking out: C13CM25.
I have two 2-burners right now because King Daddy and I are essentially empty nesters. But there’s a 4-burner available, too.
The Southwestern grilled chicken is a slightly spicy recipe that’s great straight off the grill or almost even better the next day, sliced cold and set atop a beautiful salad. Whether you’re using a brandy new TRU-Infrared or your granddaddy’s old clunker, this is a great recipe for easy grilling all summer long.
Southwestern grilled chicken
For the spice mix:
¼ cup chipotle chili powder
1/8 cup ground cumin
1 tablespoon ground coriander
Toast the spices in a hot pan for one minute. Reserve.
For the chicken:
2 pounds boneless skinless chicken breasts
2 tablespoons chopped garlic
¼ cup olive oil
¼ cup lemon juice
¼ cup spice mix
Combine the garlic, olive oil, lemon juice and spice mix in a large container. Add the chicken and marinate it at least one hour, preferably overnight.
Preheat your grill to medium high. Add the chicken pieces and cook about seven minutes on one side. Flip and insert a digital thermometer in the thickest part of the breast. Continue to grill until the internal temperature reaches 160. Let the chicken rest for 10 -15 minutes before serving.