This is a good one when little effort and outdoor grilling is preferred
(i.e. too hot to cook inside)
The marinade for the meat/fish is basically the same as for the salad,
so when preparing onboard there are fewer dishes used and less clean-up required,
something at which I am working on getting more proficient.
It’s very hot on the water tonight and unless the wind picks up early evening
we may just stay at the dock
Regardless,
on tonight’s menu…
Grilled Lime Chicken and Black Bean & Corn Salad
serving for 2 hungry sailors
2 chicken breasts
cayenne
S&P
wasabi powder
1/2 cup olive oil
juice & zest of 1 lime
2-3 garlic cloves minced
large handful of Italian parsley, chopped*
1 small can black beans, drained
1 cup corn niblets**
2 small-ish tomatoes chopped
2 green onions chopped
1 avocado skinned, pitted, chopped
Rub the spices well into the chicken and place in ziploc bag
Mix together lime juice, zest, garlic and some of the chopped parsley.
Place half the dressing in with the chicken, toss and massage
then set aside in refrigerator for 1-2 hours.
Place the rest of the vegetables in a bowl and toss with remaining dressing
and rest of parsley.
When ready place chicken on grill and cook away
François does what he calls the sip and flip method.
It worked really well on these Double-D’s..
perfectly cooked, juicy, with a nice hint of lime.
Serve with salad and a crisp cold white or rosé and maybe some crusty bread
Should there be some left tomorrow there will be Touski
Kat Note:
*we aren’t big fans of cilantro but for those of you who are, substitute for the parsley
**left-over grilled corn cut from the cob is by far better than the canned or frozen
Bon appétit
…OK…so maybe this wasn’t our ‘meatless Monday’
but honestly
I am quickly losing track of what day it is…
…Retirement is sweet!