Wednesday, May 25, 2011

Dragonfire Chicken






Don't let the name of this recipe fool you--I am a total wuss about spicy food and I really love this recipe. If you wanted to make it hotter, you could leave the seeds in the jalapenos; however, I don't want hot, so I remove every little bitty seed. It's delicious and a great way to use some of those wonderful summer fruits!


Marinade:

1/2 cup olive oil
1/2 cup honey

3 Tablespoons rice vinegar

1/3 cup chopped parsley

1 jalapeno, seeded & chopped

2 teaspoons minced garlic

1 Tablespoon diced onion

3/4 teaspoon salt


Make the marinade by combining all the ingredients in a blender on high speed for 1 minute.

Then, grab a gallon Ziploc bag or you could use a Tupperware or some such container. Place the marinade in your chosen bag/container and add three large chicken breasts which you have pounded flat with a mallet. Allow these to marinate for at least 2-3 hours (I always do more because I do the marinade in the morning and the rest later.)



Pineapple Pico de Gallo:

2 medium tomatoes, diced

1/2 cup canned sliced pineapple--I prefer the flavor of fresh

1/2 cup diced red onion

2 Tablespoons minced cilantro

4 teaspoons minced jalapeno

2 Tablespoons lime juice (or a little more)

1/8 teaspoon salt (I eyeball it)


Make the pineapple pico de gallo by combining all ingredients. Remember, this is a pico and you want to try and get a little bit of every flavor in each bite, so you will be chopping/dicing tiny, tiny, tiny! Store the pico in your fridge till you're ready to use it. As a side note--if you double the recipe, you could serve it with chips too. I like to chop up the rest of the pineapple and use it as a side dish with the chicken.



Kung Pow Sauce:

1/4 cup water

2 Tablespoons rice vinegar

1/2 cup brown sugar

4 teaspoons soy sauce

1 Tablespoon chili sauce

1 Tablespoon finely minced garlic

1 teaspoon finely minced garlic


Make the Kung Pow sauce by combining all the ingredients in a small saucepan over medium to medium high heat. When the mixture begins to bubble, reduce heat and simmer for 15-20 minutes or however long it takes to thicken it a bit. Remember, it will thicken a bit on its own after you turn off the heat.



When the chicken is done marinating, preheat BBQ grill to medium heat (I used my George Foreman type grill to keep it all inside and easy). Slice your chicken breasts if you prefer--I do. Place the chicken on the grill for 5-6 minutes per side or about 6-7 minutes total on an indoor grill. Serve chicken drizzled with Kung Pow sauce and Pico de Gallo topping. Delicious!!!