This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Turmeric and Cumin Rubbed Chicken Breast
I love the look and flavor of turmeric. This spice turns everything a lovely yellow color and ads unbelievable flavor. Combined with the cumin this spice rub combination takes a simple skinless chicken breast and fills it with fantastic flavor. As with all poultry, please do not cook it to death, it should be juicy and tender not made into a hockey puck.
1 tsp. turmeric
1 tsp. cumin
1 pinch salt
1 chicken breast, boneless and skinless
Mix the turmeric, cumin, and salt then rub the mixture all over the chicken breast. Place the breast in a baking dish then in a 375 oven. Cook for about 40 minutes or until the juices run clear. Remove from the oven and let rest before slicing. Serve with oven roasted potatoes.
Swordfish with Quinoa Salad
This is an easy dish to prepare. The most difficult part is chopping the vegetables. I grilled the fish and it came out very moist.
Swordfish is seasoned with ground pepper and chopped tarragon. Place on a hot grill and cook for a few of minutes on each side. How long will depend on how hot your grill is. Do not overcook. Remove to a serving plate.
2 cups water
1 cup quinoa
1 Zucchini, diced
¼ Red onion, diced
1 Bell pepper, diced (your favorite color)
3 Scallions, Chopped
2 tbsp. Olive oil
Jamaican Seasoning, as much as you like
Bring the water to a boil in a medium sauce pan. Once boiling add the quinoa, stir and bring back to boil. Reduce heat to low and let cook covered until all the water is absorbed and the quinoa is tender. Set aside to cool.
Place the diced vegetables in a bowl, add the cooled quinoa and combine. Season the salad with Jamaican seasoning, as much as you like. Add the olive oil and combine. To serve place in a ½ cup measuring cup and compact. Place upside down on the plate and remove the measuring cup slowly. Serve with the swordfish. I finished the plate with just picked tomatoes.