Spring is here, the weather’s warming up and it’s time to get out and grill. I’m looking forward to lots of outdoor grilling this season but we started with this old favorite. If you don’t like cilantro, substitute mint or rosemary. It just depends on what you’re serving alongside, what meat you’re marinating and what sounds good to you.
- Limes, 3 or 4
- Olive Oil, 1/2 cup
- Chicken Stock, 1/3 cup
- Garlic, 4 or 5 cloves
- Cilantro, 3 or 4 tablespoons when snipped
- Crushed Red Pepper Flakes
- Brown Sugar, 2 tablespoons
Juice the limes. Chop a little peel if you’d like.Mince the garlic.Snip the cilantro.Combine the olive oil, lime juice, cilantro. Stir in the brown sugar.Add a dash or two of crushed red pepper.Stir in a little chicken stock. I just added a little water and a bit of Better Than Bouillon.Whisk it all together and pour it over chicken, fish, shrimp or vegetables. Marinate for at least a couple of hours before grilling. Turn the chicken or shake the container once in a while so everything stays well-coated.Fire up the grill and start cooking! In the first few minutes of cooking, you can brush on a little more of the marinade mixture. After that, if you’ve used it for chicken, fish or shrimp, throw away the leftover marinade because germs march on and you don’t want them to march on you. If you’re grilling vegetables it’ll be fine. Now for an extra… grilled pineapple.
We had a pineapple that we threw on the grill too. I cut it into wedges, drizzled it with just a little olive oil and white balsamic, sprinkled it with a little mint and put it on the heat just long enough for the edges to start to brown. It was perfect on a bed of steamed jasmine rice.