Grilled Corn Salad

Sometimes simplicity is best.  Just a few ingredients can come together in such a way that you wonder why you put in the effort other times.  I mean when a salad of perfectly caramelized corn, green onion, zippy goat cheese and a hint of lemon can make your husband happy, you shouldn't question it.  You should just take your bows then come to your blog to explain how easy it was. 

And here's how easy it was.

Grilled Corn Salad
2 ears of corn, washed and shucked
1 green onion, chopped
1 oz goat cheese
1 T lemon juice
Salt and pepper

Prepare the grill for hot cooking (about 400).  Oil, salt and pepper the corn.  Cook 5-6 minutes per side for a total of 15-20 minutes.  Remove and let cool slightly.

Chop the green onion and crumble the goat cheese. Cut the corn off the cob into a bowl while still warm.  Add the goat cheese and blend well, letting the corn soften the cheese slightly.  Mix in the green onion, lemon juice, salt and pepper.  Taste and adjust the seasoning as necessary.

Grilled Chicken Thighs with Peas and Shallots

I know you see lots of chicken recipes here, but I'm a big fan.  What I'm not a fan of is eating it the same way every week.  Luckily I LOVE searching for recipes and even better I love trying new ones out.

This FABULOUS chicken dish came from (GASP) Sunset Cookbook.  I am so glad the weather is finally turning itself toward grilling because I love grilled chicken.

 

The chicken was tender and juicy, the way a good chicken should be.  I used whole legs instead of just the thighs and grilled it on The Egg.

I chose not to follow the original recipe when making the peas, so below is my rendition.  Be careful - it is easy to get them too salty! 

Grilled Chicken Thighs with Peas and Shallots (Inspired by Sunset Cookbook)

• 12  skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
• 3  tablespoons  thin slices garlic, divided
• 3  tablespoons  chopped fresh rosemary leaves, divided
• 2  tablespoons  extra-virgin olive oil
• 1 1/2  teaspoons  kosher salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 4 cloves garlic
•  3 cups frozen peas, thawed
• 1/4  cup  chopped prosciutto
• 1/4  cup  chopped red onion
• 3  to 4 tbsp. fresh lemon juice

1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

3. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.

5. In a large frying pan, cook onion on high until it begins to brown, then turn down to low until it begins to caramelize, about 15 minutes.  Add the garlic and pancetta for 1 minute then add the peas and rosemary.  Turn the heat to medium and cook until the peas are warmed through.

6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.

Mexican Roadside Chicken

 

Ummmmm, more chicken!  Sorry about the way it looks - a certain husband began to pick at it before I could take a picture!  Also notice it is a bit "flat"?  Well that comes from butterflying or spatchcocking it.  Basically that means cutting it down the breastbone to open it up.  You get the benefit of the roasting tenderness with a faster cooking time.

The first bite brought about an OMG moment!  It is juicy with a crisp skin but the flavor infused throughout the meat. 

I served this chicken with ranchero beans, a cabbage and red pepper slaw and corn tortillas for wrapping.  This is truly my favorite meal!

Mexican Roadside Chicken (by Rick Bayless)

• 1 1/2 teaspoons ground ancho chile powder
• 1 teaspoon dried oregano, preferably Mexican
• A big pinch of ground cloves
• 1/2 teaspoon of ground cinnamon
• 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 3 tablespoons apple cider vinegar
• 1/4 cup fresh orange juice
• 1 teaspoon salt, plus a little more for the onions
• 1 large chicken, about 3 lbs, butterflied
• 2 large bunches of green onions or knob onions
• A little olive oil for brushing the onions

1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl.
2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
4. To serve, cut the chicken into quarters, top with green onions and your favorite salsa.