We
are still working on that grilling thing. I know that I said before that we
would be using our grill more but sadly that just hasn’t happened. While we
were renting the town home, before buying our new house, we didn’t use our grill
at all. It was on our deck and neither husband or I felt comfortable grilling
that close to the house. So all grilling plans were put on hold.
I
am thrilled to report that we have been grilling since moving into our new
house. Last night was the third time we grilled dinner since moving in and I am
loving it! Husband mans the grill and plays with little one while I get the
table set and all of side dishes ready. It’s such a joy to split some of the
cooking responsibilities with Husband. To make sure that we continue with this
grilling thing I have been scheduling one day a week to grill dinner. Once a
week may seem like hardly anything in the summer, but we’re taking this nice a
slow.
This
recipe was a hit at the dinner table. I was a little nervous about the chicken
tasting too much like a basket of buffalo wings. I do love buffalo wings but
that was not what I going for. Thankfully the chicken had a nice little kick
without having an overwhelming buffalo wing flavor. Even little one was able to
eat the chicken. I put a bottle of Ranch dressing on the table just in case he
needed it but he was fine without it.
I
did adjust some of the amounts used in this recipe but the originally posted
recipe says that there are no rules. I used chicken tenderloins because they
were on sale and really help with getting the right serving size. I cut back on
the Frank’s and the amount of chicken. I didn’t want to cook three pounds of
chicken as an experiment. We will be cooking this again. The marinade is crazy
easy and would be great when cooking for a crowd.
Enjoy!
2 lb. chicken tenderloins
¾ cup Frank's Red Hot
Original
¼ cup olive oil
¼ cup lime juice
2 garlic cloves, minced
In a large glass
container mix Frank’s, olive oil, lime juice and garlic. Add chicken and submerge
in the marinade. Marinade for at least four hours in the fridge. Remove chicken from
marinade and grill.
The chicken is great
with fresh lime juice squeezed on top!
Adapted
from www.sweetlittlebluebird.com/2013/05/tried-true-tuesday-kickin-chicken.html
No comments:
Post a Comment