Mango Lime Grilled Chicken
From Beth Smock
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
- 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.
- Preheat grill to medium heat.
- 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.
- Serve immediately, with cilantro and grilled lime on the side
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
Green Thai Curry
2 TBL vegetable oil
7-10 bunches of green onion, chopped
1-2 tsp red pepper-chili flakes
1 carrot diced into rounds
3 TBL green curry paste
3-4 cloves garlic, minced
2 cans of lowfat coconut milk
12 oz frozen green beans
2 zucchini, sliced into rounds
1 green bell pepper, chopped
1 pkg firm tofu, drained and cut into 1⁄2 cubes
1.5 tsp fish sauce
1.5 tsp brown sugar
Fresh basil leaves
1⁄2 squeezed lime
4 cups Steamed brown rice
In a 4-6 quart stainless steel pot, add oil, carrot, green onion, chili pepper flakes and sauté for 2-3 minutes on medium heat.
Add in green curry paste and sauté additional 4 minutes to bloom spices.
Add coconut milk, garlic, zucchini, bell pepper and bring to a simmer ~10 minutes.
Add fish sauce, brown sugar and green beans, simmer additional 3 minutes.
Add tofu and simmer for 10 minutes.
Turn off heat, stir in lime juice and basil leaves.
Serve with steamed jasmine or brown rice.