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Dinner--Grilled Spiced Chicken, Green Beans, Mango and Melon Salsa

Finally, the rains stopped long enough for a lovely weekend of being outside! We did a lot of grilling and eating out on the patio. At last it feels like Summer.

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This chicken is one I've been making often. The yogurt marinade really tenderizes the chicken, and keeps it moist on the grill. I vary the spicing, adding curry for a more Indian flavor; or keeping to oregano/thyme/and chopped fresh parsley; or chile/cumin/cilantro for Mexican.

Grilled Spiced Chicken Breast

1 pound boneless chicken breasts, trimmed and cut in half, very slightly pounded to be more uniform

1/2 cup 0% or 2% greek yogurt (I use Trader Joe's Greek or Fage)
juice of one lemon or lime
juice of one orange
1 tsp. honey
1 Tbs. olive oil
2 cloves garlic, minced
1/4 cup chopped fresh cilantro or parsley
1/2 tsp. ground Aleppo chili or other ground chile--or more if you want spicy
1/2 tsp. turmeric
1/2 tsp. cardamon
1/2 tsp. Allspice or 5-spice powder
1/2 tsp. ground ginger
1/4 tsp. salt
ground pepper to taste

Mix the yogurt with the rest of the ingredients. Rub marinade on the chicken, and place in a ziplock and then in the fridge to marinate for at least four hours. Don't go for more than 12 or the chicken texture might get mushy. Remove from the marinade and let the chicken come to room temperature for 15 minutes, and then grill on a hot grill, turning once. Serve with chopped cilantro, and/or a fruit salsa or chutney.

Mango and Melon Salsa
You can really use any fruit--pineapple, peach, ripe pear...

1/2 of a ripe canteloupe, cut into small chuncks
1 ripe mango, peeled and sliced
3 Tbs. diced red onion
juice of 2 limes
1 jalapeno pepper, seeded and diced
1/2 sweet red pepper, diced

Mix everything together. Taste for sweet-sour balance, add more lime juice or some honey if needed. Serve over grilled chicken or fish.


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My sister Laura makes a good, simple green bean dish, sauteeing the beans in oil, garlic, pepper and sea salt. She likes the beans very crispy, I tend to prefer them just a bit softer. Here's my slightly modified version.

Garlic Green Beans--Serves 4-6

One pound fresh green beans
1-2 tsps. olive oil
garlic--3-4 cloves, sliced
cooking spray--I like the Whole Foods canola
sea salt or seasoned coarse salt, black pepper
1/4 cup water or broth

Spray a very large skillet with cooking oil. Put the green beans and olive oil into the skillet. Add the sliced garlic. Spray the beans with cooking oil, tossing to coat. Season well with sea salt or seasoned salt and freshly ground black pepper. Let sit for a while (don't turn on the stove yet) so they can marinate a bit, up to an hour. Turn on the heat to high, and toss the beans until they just begin to turn a brighter color. Add 1/4 cup broth or water to the skillet, and cover tightly. Let steam for 3-4 minutes, then remove the cover. Let the liquid evaporate as you continue to stir the beans. The garlic and some parts of the beans should slightly brown. Remove from heat, taste for seasoning, and serve.

Grilled Asparagus

You really don't need a recipe for this, do you? LOL I spray the asparagus with oil, then salt and pepper. Grill until slightly charred.

Comments (3)

Looks delicious, Amy.

Kim:

Okay - I had to read this twice, when the green beans are sitting in that pan for up to an hour, there's no flame underneath, correct?

Amy:

Right Kim, they're just marinating a bit. I'll clarify my instructions, which can kindly be called ambiguous.

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