Grilled Chicken Leg Quarters with Cilantro Chimmichurri

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Grilled Chicken Leg Quarters with Cilantro Chimmichurri
 
Who doesnt love chimmichurri? There are a variety of herbs you can use to make this delicious sauce. Be sure to let marinate as long as possible to really get the flavor to be intense.
Author:
Recipe type: Main
Ingredients
  • 6 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons grated lime zest plus 2 tablespoon juice
  • 2 teaspoon plus ¼ cup olive oil
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 4 chicken leg quarters, trimmed
  • 3 heaping tablespoons chopped fresh cilantro
  • 3 heaping teaspoons chopped fresh oregano
Instructions
  1. Combine garlic, salt, sugar, lime zest, 2 tsp oil, cumin, pepper, and cayenne in a bowl and mix to form paste. Reserve 2 tsp garlic paste for dressing.
  2. Pat leg quarters dry with paper towel. With skin side up, slice4 parallel diagonal slashes in chicken. With 1 across drumstick, 1 across leg joints and 2 across thighs. Should be deep enough to reach the bone. Make one more slash on other side of drumstick. Rub remaining garlic paste all over chicken and into the slashes. Refrigerate chicken for a least 1 hour or even better overnight.
  3. Turn all the burners on to high and let it get very hot. Then turn primary burner to medium and others to low. Place chicken on cooler side of grill skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken and cover and cook until leg joint registers 165, 7 to 10 minutes.
  4. Transfer chicken to hotter side of grill, skin side down and cook covered until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint is 175 about 3 minutes longer. Put to a plate and let rest for about 5 minutes.
  5. While resting, whisk remaining ¼ cup oil, lime juice, cilantro, oregano and reserved galic paste together in bowl. Spoon half of dressing over chicken and serve. Yummy!

 

Tilapia Ceviche with Coconut Milk

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Tilapia Ceviche with Coconut Milk
 
Tilapia Ceviche with Coconut Milk My husband loves any style of Ceviche! So far this is his favorite one to date. The coconut milk helps to take the edge off the tangy from the limes.
Author:
Recipe type: side
Ingredients
  • 1 to 2 lbs of Fresh Tilapia cut into small squares.
  • 1 cup of fresh sqeezed lime juice
  • ½ cup of fresh lemon juice
  • 3 Serrano’s diced small, add more if you like it to be spicy
  • 1 cup coconut milk
  • 1 cup red onion chopped, soak in hot water
  • 3 tablespoons of chopped ginger
  • 3 tablespoons of chopped cilantro
  • 2 teaspoons of salt
Instructions
  1. Directions
  2. Chop the red onions and place them in a small bowl with hot water. Set aside while preparing the rest of the ingredients. (this takes away the sulfur)
  3. In a large bowl, combine all the ingredients and stir well, add the drained onions. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. Serve as an appetizer with chips or alone.