Not being a big fan of hot weather, there are a few things I do enjoy about the summer—not the least of which is grilling most of our meals. In actuality, we are year ‘round grillers, but we truly step-up the game during the summer months.
Everything from chicken legs and hotdogs to beef filets and prime rib have been prepared on our grill. I would like to expand my repertoire with regard to main dishes, but the accompanying dishes, as well.
I’ve prepared the more obvious side dishes on the grill—corn on the cob, potatoes and vegies—but there are some many more opportunities to use the grill.
I started thinking about this while I was preparing one of my family’s favorite appetizers last week—mango brie quesadillas (thank you, Stacy)—and committed to myself that I would start investigating the aisles at our local book store for grilling books. (Yup—that means I’ll be buying yet another cookbook, but a girls gotta do what a girls gotta do. Don’t be a hater—it’s for my family for heaven’s sake.)
Truth is, as I typed that my mind went to Barefoot Contessa and Giada De Laurentiis cookbooks already in my collection. They probably have a few recipes in there, but I am pretty sure Bobby Flay or another grilling expert would have it all neatly packed into one volume. Again, this will require some exploration.
In the meantime, I wanted to share the recipe I came-up with the other night. I had thawed some chicken breasts, but did not have a marinade planned. Since I had the mango standing by for the quesadillas, I decided to use them in the marinade. I actually buy mango in a jar—the kind packed in juice—because it is quick and easy to use for morning smoothies.
Looking in the fridge and realizing we are heading out of town for a few days, I decided I needed to use the remnants of an open yogurt container. A mango yogurt marinade started to formulate in my mind. It’s loosely based on a recipe I got from my friend’s, Brooke’s, sister, Lynn. I usually use plain yogurt for marinades, but all we had was vanilla Greek yogurt—again, for smoothies. Here’s how it played-out:
for six boneless, skinless chicken breasts
1 c. of yogurt
1/2 cup of mango juice (from jar)
1 T fresh lime juice
garlic (I had to use powdered because I was flat-out of fresh—if was okay, but it’ll never happen again. I used about 1 t, but will use 2-3 minced cloves when I make it again.)
chopped cilantro, about 3 T
2 t curry powder
3 T olive oil
I allowed it to marinade for about 1 hour, but will allow more time the next time I make it. I grilled over medium-low heat. don’t ask me how long—as I rarely do it the same way twice.
Do you have any favorite grilling recipes? Will you share them with me, please. I enjoy cookbook recipes, prepared by people in restaurant-worthy kitchens, but the best ones come from real people in their real kitchens.
Thanks for your indulgence.