Thursday, July 15, 2010

Summertime parties, and a cookout recipe!

This past weekend, I didn't go anywhere quite as exciting at NYC, but I still had fun!

I went to my friend/former roommate's bridal shower (Congrats LM!). I was impressed at all the decorations and activities LM's family put together for her. Also, her family should get a prize for having a basement dedicated entirely to the Washington Redskins.

I also went to a friend's housewarming/cookout. Nanda made some great grilled chicken and carrots, and I met some friendly folks. I asked her for the recipe, and she writes:

This is from Bon Appetite May 2010.

Grilled Chicken Breasts and Chipotle-Cilantro Carrots 
1.25 lb boneless breast halves (they say skin on which we've done, it makes it juicier, but we prefer skin off b/c we pull it off anyway due to the fat, and having it off means more flavor on meat and none thrown away with skin)
6tbs olive oil
2.5 tsp fresh oregano
3 tsp lemon peel finely grated
2 garlic cloves
freshly ground black pepper
1.5 lbs large carrots peeled cut on deep diagonal into quarter inch to half inch slices
3/4 tsp minced canned chipotle chilies (we used chipotle in adobo which the magazine said was fine)
2 tbs fresh lemon juice, divided
1.5 tsp honey
1/4 cup chopped fresh cilantro
crumbled feta if you want

Place chicken between two sheets plastic wrap and pound with mallet to 1/2 - 3/4 inch thickness.
Place chicken in 11 x 7 glass baking dish.  Drizzle with 4 tbs olive oil, sprinkle oregano, 2 tsp lemon peel, garlic and pepper. Turn to coat. Cover and let stand for 1 hour at room temp.
Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain.  Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
Prepare barbecue (medium high heat).  Toss carrots, 1tbs oil, and chipotle chilies in large bowl; sprinkle lightly w/ course salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, about 5 to 6 min per side. Grill carrots until tender and grill marks appear, about 3 min per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots w/ remaining 1 tbs oil, 1 tbs lemon juice, and honey. Add cilantro and remaining 1 tsp lemon peel.. toss to coat. Season with course salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle w/ crumbled feta (we left this out at the party, but it's good too).  Drizzle remaining 1 tbs lemon juice over and serve.
We also doubled this recipe. 


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