Welcome to Fabulous Food Friday! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday this summer, I am going to feature an awesome blogger with their great recipe! Today’s feature blogger is Lisa from its own neebeep.com. Lisa is a home schooling mom of 5. Her blog is full of beautiful photographs you definitely should check out.
Marinated Chicken & Pickled Red Onions
Sunday Dinner, May 22, 2011
with recipes....
Last night we have what we lovingly refer to as Disneyland Chicken. It is almost exactly the same as a favorite recipe featured at a restaurant we visit, (okay, we actually have it delivered to the hotel room), every time we escape to The Magic Kingdom. (Which, in the past year or so, has been often!)
So, here is our recipe for one of our favorite marinated & grilled chicken dinners, along with a great recipe for pickled red onions - crunchy, sweet and tart - you must make them to compliment the chicken!
El Pollo Marinade
(a found & tweaked recipe)
Yield: 6 servings (naturally we at least double it)
8 oz pineapple juice
3 Tb lime juice
3 cloves minced garlic
1 TB white vinegar
1/2 t. salt
1 t dried oregano
1 t chili powder
1 Tb veg oil
4 lb frying chicken, cut up
(We have also used chicken breasts, or leg/thighs. A whole chicken works best, legs & thighs come in second!)
8 drops yellow food coloring (optional, it does help give it "that look").
Combine all ingredients (except chicken) in a bowl, reserving a 1/2 cup marinade for basting.
Marinate Chicken overnight, at at least several hours, turning at least once.
Grill chicken, basting with reserved marinade, till cooked through.
We, (as you can tell from below picture), like the outside of ours fairly "charred" - while the inside remains moist and juicy.
Red Pickled Onions
They are the pink things above, between the lovely charred chicken and the re-fried beans. My boys laughed at this picture - saying the onions resembled a pile of intestines or something from the Addams Family.
Well....they taste divine. As I said, crunchy, tart, & sweet. And my boys all ate several servings (even the picky one).
So here is the recipe:
(Makes about 5 cups, naturally we at least double it)
3 medium red onions, sliced thin
1/2 Cup lime juice
1 Cup orange juice
1 tsp sugar
1 Tb salt
1 jalapeno, halved, seeded, sliced thin
Combine lime juice, orange juice, sugar, & salt in a medium sized bowl (large enough to add and cover onions).
Being a pot of water to boil.
Add onions and blanch for about 30 seconds.
Drain onions well. Add onions & jalapenos to juice mixture. Stir & coat thoroughly.
Refrigerate at least an hour before serving.
Serve Chicken & Pickled Red Onions with Mexican Rice, Refried Beans, warm corn tortillas, (or, better yet, warm homemade corn tortilla chips), fresh lime wedges,
{My husband also swears by salted & roasted jalapenos.}
And a homemade salsa on the side makes it even better.
Let me know how you like it!
1 comment:
Thanks so much for featuring me! I hope everyone enjoys this recipe as much as we do :-)
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