Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
Grilled Chicken Thighs with Lemon Agave Glaze
This is my first experiment using agave nectar and I was very pleased with the outcome. The glaze really picked the grilled chicken up with the sweet and sour flavors. I will be doing more experimenting.
8 chicken thighs bone in and skin on
Salt and pepper
Glaze, brushed on while cooking
Juice of 2 lemons
2 tbsp. agave nectar
Combine the juice and the agave to make the glaze. Season the chicken with the salt and pepper. Place the chicken on a hot grill with the cover closed. After five minutes brush the glaze on the chicken and keep cooking.
Never turn the chicken over, just cook on one side. If you have flair ups just move the chicken to another spot.
Brush the chicken with the glaze as often as you would like, I did it just about every time I checked to see if they were doing alright.
The chicken is done when the skin is brown and crispy.
I served mine with some steamed broccoli.
We did have an experiment go bad, again. I was also making mashed potatoes using cauliflower. Well let’s just say that I used a little too much milk and I got cauliflower soup. Tasted alright but really didn’t look very appetizing. I will do it again and post the results.
This is one of the simplest meals I make that is so good. I cook the chicken in a crock-pot on low for 4-6 hours covered with red chili sauce, as hot as you like it. When the chicken is done all you need to do is shred the chicken, heat up some beans, make some salsa and guacamole, and have a feast.
Chicken thighs, boneless and skinless
All-purpose spice rub
Red chili sauce
Black beans, rinsed and heated
Shredded Cheese, your favorite, I use a Mexican blend
Anything else you like inside your burritos.
Place the chicken thighs in the crock pot, season with all-purpose spice rub, and cover with red chili sauce. Cook on low for 4-6 hours. Remove chicken for the crock pot and shred. Cover the chicken with some of the red chili sauce.
Steam your tortillas and create your burrito. We like to add the cheese first, and then beans, then chicken and salsa followed by guacamole. Do whatever way you like, this is a meal easily made yours, enjoy.
Photos will be posted early this evening after we go to the five year old birthday party at a park and it looks like rain in lovely Southern California, hope not.
You may notice, I am back to my original menu plan for today. My menu took a beating this week, I hope I can somewhat follow it for next week. I will post my new menu later today. Happy creating.