Grilled Greek Chicken and Pitas
Roasted Chicken and Corn Salad
Cranberry Glazed Turkey Tenderloins
This is a great take-anywhere dish with a lot of presence on the table. It shows off beautiful colors and has a wonderful taste that men, especially, love.
It's better when made the day before you plan to serve it, so let it spend the night in the refrigerator, then toss again very well before serving.
It's a great way to use chicken leftovers, but if you don't have any, grill up some boneless, skinless breasts or thighs and make the trimming easy on yourself.
1 lb. boneless, skinless chicken breasts or thighs
Goya Adobo Seasoning
Freshly ground black pepper
4 ears of corn, husks and silks left on
1 small purple onion, chopped fine
1 can black beans, drained and rinsed
3 small Roma tomatoes, chopped fine
1 orange bell pepper, chopped fine
2-3 jalapeno peppers, diced very fine
3 Tbs fresh cilantro, chopped
Balsamic Vinaigrette
Leaving the husks and silks on, put the corn in water to soak for about 30 mins. Clean and dry the chicken, then dust with Adobo and black pepper.
Build a 2-level fire in your pit, with the typical hot side/cooler side configuration. Start the chicken over the hot side - leave it where it sits for 2 mins or until grill marks form - flip it and do the same on the other side. Then move the chicken to the cooler side of the grill. Keep rotating it so that all sides have an equal time closer to the hot side of the grill.
Add the corn to the hot side of the grill and keep rotating it. Eventually, the outside husks will burn and turn black and the silks will burn away. Move the corn to the coolest side of the grill.
Remove the chicken and the corn when the chicken reaches an internal temperature of 155 degrees. Cool the chicken and chop it into 1/2 inch cubes. Remove the husks from the corn and shave the kernels off the cobs.
Combine all ingredients in a medium serving bowl, ending with the dressing. Refrigerate for at least 2 hours - but overnight is best, tossing occasionally. Serve cold.
1/4 c canola oil
2 Tbs sugar
1Tbs balsamic vinegar
1 Tbs cider vinegar
Dash of Crystal Hot Sauce
Pinch of Kosher salt
Combine all ingredients in a jar tht will seal, and shake well. Refrigerate overnight, shaking occasionally, until all ingredients are well mixed (you won't see the sugar settle out of solution.)
We really like Newman's Own Balsamic Dressing - and the Light version as well. Don't be afraid to substitute it for the above dressing.
