Author: office

Mango Lime Grilled Chicken

From Beth Smock

Ingredients

8 skinless, boneless chicken thighs

1 cup cubed mango (defrosted if frozen)

3 Tbsp lime juice (from 2 limes)

2 Tbsp fish sauce

2 Tbsp canola oil

1 Tbsp brown sugar

1 Tbsp Sriracha

3 garlic cloves, minced

½ tsp kosher salt

Fresh cilantro leaves, for serving 

1 lime halved

Instructions

  1.  Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth.  Transfer to a large Ziploc bag and add chicken.  Massage to coat and refrigerate for at least 4 hours, preferably overnight.
  2. Preheat grill to medium heat.
  3. Remove chicken from marinade and place on grill.  Grill for about 10 minutes, then flip and spoon a bit more marinade on the top.  Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque.  Discard any remaining marinade.  While the chicken finishes cooking, place your limes on the grill, cut sides down, and let them get a good singe on them.
  4.  Serve immediately, with cilantro and grilled lime on the side

VINEGAR PIE

Beth Smock

INGREDIENTS

1 stick butter (melted and cooled)

1 ½ cup sugar

2 tbls flour

1 tbls vanilla extract

2 tbls vinegar (cider)

3 eggs (whipped)

Mix ingredients together.  Pour into pie shell

Bake at 325 for 45 minutes