A wonderful and authentic gumbo recipe ” Str8 Outta The Bayou”! Read the rest of this entry
Shrimp and Grits
One of my favorite dishes breakfast, lunch, dinner! Read the rest of this entry
Rum and Lime Grilled Chicken With Spicy Salsa
You will need:
6 skinless, boneless chicken breasts, thinly butterflied
2/3 cup light rum
1/2 medium onion, peeled and minced
Juice of 1 lime
1/2 tsp salt or to taste
1/2 tsp pepper
1/2 tsp paprika (for color)
2 tbs vegetable oil, divided
Lime wedges, for garnish (optional)
1 red onion, finely chopped
2 tomatoes, seeded and diced
1 cucumber, diced
1/4 cup yellow bell pepper, diced
1 red chile pepper, diced
1/4 tsp cayenne pepper (if you dare!)
4 tbsp chopped cilantro leaves
juice of 1 lime
Directions: Mix onion, tomato, cucumber, cilantro, lime juice, and the diced peppers in a large bowl and refrigerate salsa until ready to use.
Rinse chicken breasts under cold water and pat dry with paper towels.
Prepare marinade. Place chicken breasts in a 1-gallon, resealable plastic bag. In a small bowl, stir together rum, onion, lime juice, salt, pepper, and 1 tbs vegetable oil. Pour marinade over chicken, push out air, seal the bag, and refrigerate for at least 4 hours.
Remove chicken from marinade and discard marinade. Use the remaining oil to glaze the grill and heat up the pan (I used cast iron) to medium-high. Carefully add each breast and cook 3-4 minutes per side or until juices run clear when pierced with a fork. Add 1 chicken breast to each plate and top with spicy salsa.