Work was busy. Social life was busy. Yoga life was busy. Yard was neglected. Chores neglected. Bike was neglected. Alas.
And with temperatures being so warm, and us not having any kind of inside cooling system (not worth it for three days of the year), meals were pretty darn simple. Grilled corn and polish, salads, you get the idea.
One new recipe for the week:
Grilled Chicken with Honey-Chipolte BBQ Sauce (July 2013 Ckng Lght) gluten free
This was very simple to pull together and I would recommend doubling the "sauce". I had all the ingredients on hand except the chicken, and I couldn't find my "organic" chicken thighs this go around at the store so I used a whole cut-up chicken. It's not a spicy sauce, but it does have a nice "tang" to counter the sweetness of the ketchup and honey. I think this would also go great on grilled salmon or halibut.
|photo from cookinglight.com|
- 2 teaspoons olive oil
- 1/4 cup minced shallots
- 1/2 cup lower-sodium ketchup
- 2 tablespoons water
- 1 1/2 tablespoons honey
- 2 teaspoons cider vinegar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 bone-in chicken leg-thigh quarters, skinned
- Cooking spray
- Preheat grill to medium-high heat.
- Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and 1/4 teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally.
- Combine 1/4 teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.