Grilled Chicken Marinade

I have a huge gas grill in my backyard. In the spring and summer I love using my grill. But I am awful at remembering to exchange the empty propane tank. When this happens, my laziness and disappointment kick in and I change my mind and decide to just cook whatever it is on the stove or in the oven instead. Especially if I am not cooking for company. Recently, I was at IKEA and on a whim, bought a grill pan. I have no idea why I never had one before? I’m guessing probably because I have the gas grill in the backyard. Now this grill pan has become my favorite pan to use. I’m always thinking of what else can I try to grill on it? It’s usually chicken though. So I started running out of flavors to use on the chicken. Here’s a marinade I recently tried which my picky eater son actually enjoyed. (It is probably because there’s beer in the marinade. Don’t worry, he is over 21.)

INGREDIENTS:

• 1/2 cup olive oil
• 1 tablespoon light soy sauce
• 1 tablespoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, chopped
• 3 tablespoons diced onions (I used red onion, but any type will work)
• 1/2 cup chopped flat leaf parsley
• 1 1/2 cups ale or beer (I used a bottle of 805 brand ale. If you don’t like to cook with alcoholic beverages, substitute with ginger ale.)
• 4 skinless, boneless chicken breasts (if you prefer dark meat use 6 skin-on thighs)

DIRECTIONS:

1. In a 2 cup measuring cup, mix the first 10 ingredients together. (Olive oil through parsley.)
2. Slowly add the beer to the mixture, as it will foam and bubble.
3. Place your chicken in a gallon Ziploc bag.
4. Pour the marinade over the chicken.
5. Remove as much air out of zip bag before sealing. Turn the bag from side to side to make sure all the chicken has been coated with marinade.
6. Place the bag flat on a small rimmed kitchen sheet pan and into the refrigerator. Allow to sit at least 2 hours, overnight for best results. Turn the bag every few hours to keep the chicken coated on both sides.
7. Cook over medium high heat.  Depending on thickness, 6-7 minutes per side. 

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Mini Key Lime Tarts

I wasn’t going to post this recipe because I totally baked the crust for too long on these when I made them. And I was disappointed and frustrated especially because the  key lime filling turned out so well. I hate when things I make don’t turn out good. But not to fear, I have adjusted the baking time on this recipe for you so your crusts won’t turn into hockey pucks like mine did.

CRUST INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar

FILLING INGREDIENTS:

• 2 large eggs
• 1/3 cup granulated sugar
• 5 tablespoons key lime juice (6-7 key limes)
• zest of 1 key lime
• 4 tablespoons unsalted butter, melted

DIRECTIONS FOR CRUST:

1. Preheat oven to 350 F degrees and line a standard 12 cupcake tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Divide crust evenly amongst the 12 liners, approx. 1 heaping Tbsp in each. Press firmly into the bottom of each liner.
4. Bake for 3-5 minutes. Set aside on cooling rack.

DIRECTIONS FOR FILLING:

1. Preheat oven to 300 F degrees.
2. Prepare a water bath on the stove. (Pot with boiling water.)
3. Once the water is boiling, place eggs, sugar, key lime juice, zest and melted butter into a large bowl and begin whisking.
4. Whisk vigorously over the boiling water bath until thick and light (approx. 5-10mins).  You can also use a hand mixer. The mixture is ready when it’s light, thick (like pudding), and ribbons form when you run your whisk through it.
5. Pour into pre-baked tart crusts and bake for 5 minutes or until set. The center of the pies should jiggle just slightly the pan is nudged.
6. Cool completely on a wire rack, then place in fridge for at least 2 hours.
7. Serve cold, topped with whipped cream and key lime zest.