Sunday, February 28, 2010

Portuguese Chicken on the BBQ

We recently bought a BBQ and wow, it has changed my life!  This has expanded my recipe repertoire immensely!  Tonight we had portuguese chicken.  This recipe is incredibly easy and surprisingly tasty:

  • Lots of crushed garlic
  • Olive oil (a lot of it)
  • a few squirts of lemon juice
  • A lot of Portuguese chicken rub (in the spice aisle)
What you do: 
Mix all ingredients in a bowl and brush onto chicken liberally.  Let marinate for a few hours (at least 1 hour).  Cook on a hot BBQ until juices run clear.

Serve with...

Mexican Rice
  • olive oil
  • 1/2 chopped onion
  • 1 tsp minced garlic
  • 1 cup brown rice
  • low-sodium chicken broth
  • 1 15 oz. can diced tomatoes with juice
  • water
  • 1/2 teaspoon salt, depending on the saltiness of the broth
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • pinch of cayenne pepper
  • frozen peas
In a pot, saute the olive oil, onion, and garlic.  Add rice, canned tomatoes, spices, chicken stock, and water (I never measure anything out, so you will just have to experiment.  Just keep adding water if it gets all absorbed and it's not done yet).  Adjust the spices to taste as you cook.   About half way through, add the peas. 

Corn on the cob
Shuck the corn. Put corn on a square of tin foil. Top with freshly ground salt and pepper and a large square of butter. Wrap the corn in the tin foil (1 corn per foil square). Grill for about 15-20 min or until done. 

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