Well, the wind chill was 5° this morning (yes, in Oklahoma!) so I figured I better do a “heartwarming” post with Valentine’s Day just around the corner…
The first thing that came to mind was Southwest Chicken Satay. (I took that photo in January mind you, while the weather was a tad warmer and I was manning — womanning?! — the grill.)
Actually, we have more of a “smoker” than a grill now, but I’ll get to that in a moment.
Our winter has been pretty mild so far — no complaints from this former Minnesotan — especially when the lake looked like this a couple of winters ago:
(It came as a pretty big surprise to see ice along shore — we moved here to be warm.)
But then, life is full of surprises…
Take gift-giving, for instance. The Man Of Few Words is a spontaneous soul when it comes to presenting tokens of his affection. Rather than giving gifts on “expected” days (like birthdays, anniversaries or Valentine’s Day… ), he prefers to surprise me the other 362 days of the year.
Like the day he hauled home this:
A bouquet of roses it ain’t, but now instead of firing up the ‘ol Webber wanna-be, I get to “grill out” the Okie-fashioned way — yeehaw! I love it! (And him.)
Getting back to the food part of this post…
Southwest Chicken Satay with Lime Rice
4 bone-in, skin-on chicken thighs (which don’t dry out like chicken breasts potentially do on a “grill” the size of a Volkswagen…)
1/3 c. honey
1 Tbsp. red wine vinegar
1 Tbsp. taco seasoning mix (click here for a fabulous homemade version — thanks, Isabelle!)
1 T. freshly grated lemon zest
1 T. freshly grated orange zest
2 green onions, minced
1 clove garlic, minced
Combine all ingredients (except skewers) in a large zip-top-style bag. Seal and shake. Refrigerate 2 hours.
During the last 30 minutes of marinating, soak skewers in water and make Lime Rice (see below.) Now would also be a good time to fire up your grill (or smoker) — unless you have a gas grill. (I’ll trust you to know how long it takes to heat to medium-high.)
When the chicken is done marinating, take it out of the bag (discard marinade), remove the skin, and slice the meat into thin strips. (Yes, I know — it’s probably easier to slice the chicken into strips before marinating it, but I do it this way so the marinade doesn’t overpower the meat — I like my chicken to taste like chicken.)
Thread the strips onto the skewers; grill over medium-high heat, turning several times until cooked through. (Watch closely so the honey in the marinade doesn’t burn, unless you like blackened chicken…) Serve with Lime Rice.
2 cups hot, cooked rice (prepared without salt)
Grated zest & juice from 1 lime
Kosher salt, on the side
Combine rice and grated zest. Drizzle with lime juice and salt to taste. Easy peasy.
As for the Valentine’s portion of this post…
The photographer in the spoon wishes y’all a Happy Valentine’s Day!
Enjoying the warmth of true love and surprises,