Tuesday, August 24, 2010

Great Girl, Great Grill


Oh man, we had fun last night.  I love birthdays. Getting to celebrate someone special and smothering them with love and attention.  Having all your best friends and family around.  And of course great food...besides the birthday honoree, food is always the next most important thing.  Last night we outdid ourselves...the birthday girl deserved it.  The BBQ was amazing.

 Peruvian Grilled Chicken
Grilled Rib Eye Steaks with Pickled Farm-Stand Tomatoes with Jalapenos
Hot Dogs for the Kiddies
Roasted Potatoes
Corn on the Cob
Heirloom Tomato Salad with Basil Cream Dressing
Green Salad with Mom's Famous Dressing
White Sangria (recipe coming soon)

 Heirloom Tomatoes with Basil Cream Dressing

Grilled Rib Eye Steaks with Pickled Farm-Stand Tomatoes with Jalapenos


Peruvian Grilled Chicken

Notes:  I made this for a large group.  I used 24 chicken thighs and I made 5 times the quantity of marinade - 25 cloves of garlic people!  I let the chicken marinate for about 24 hours in the fridge and took it out about 2 hours before grilling.  I have only included the marinade instructions below.  Visit this link for tips on grilling or roasting the chicken.  Everyone raved about this chicken.  Moist and intensely flavoured.


1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered (I used bone-in thighs with skin)

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

Put chicken in a large resealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

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