Grand Gar­lic Herb Chicken on a Plank

Natural Solutions - - Food Matters | -

3 chicken breasts ¼ cup olive oil ¼ cup Grand Marnier (or sub­sti­tute or­ange

juice) ¼ cup le­mon­ade 5 cloves gar­lic, sliv­ered 2 ta­ble­spoons Great Lakes Gar­lic and Herb

Blend 2 cedar planks, soaked for a min­i­mum of 2

hours 1 le­mon, thinly sliced

Soak cedar planks in liq­uid of choice (we used 16 ounces of beer and ½ cup of brandy) for a min­i­mum of 2 hours. To prep chicken, first chop gar­lic cloves into fine sliv­ers. Ten­der­ize chicken breasts. Cut 5 8-inch-wide slits in each raw chicken breast and place gar­lic sliv­ers in the slits. Com­bine olive oil, Grand Marnier, le­mon­ade, Gar­lic and Herb Blend, and any re­main­ing gar­lic for mari­nade. Place chicken breasts in a shal­low con­tainer and pour the mari­nade over the chicken un­til well coated. Let mar­i­nate for a min­i­mum of 1 hour (overnight is ideal). When ready to be­gin cook­ing, heat grill to medium tem­per­a­ture. Grill mar­i­nated chicken breasts on medium heat for 15 min­utes on one side only. Then, place soaked cedar planks on the grill and lay chicken grilled-sideup on planks. Add le­mon slices on top of chicken to add fla­vor and mois­ture. Cook for an ad­di­tional 15 min­utes or un­til in­ter­nal tem­per­a­ture is 165 de­grees. Re­move planks and chicken from grill, cover both with alu­minum foil, and set aside 10 min­utes. To serve, re­move chicken from planks and give a nice spritz of le­mon juice for fla­vor. Serve with a side of bar­beque sauce for dip­ping or, if you pre­fer, driz­zle sauce over the top. Source: Printed with per­mis­sion from Min­nesota Nice Spice. Recipe by Debb Master­son and Alise Secor. Photo cour­tesy of Alise Secor 2 cups dried chick­peas, soaked and cooked

un­til ten­der, or 2 14-ounce cans, drained ¼ cup all-pur­pose flour ¼ cup soy sauce 2 ta­ble­spoons bal­samic vine­gar 2 ta­ble­spoons brown sugar 2 ta­ble­spoons minced fresh ginger 3 gar­lic cloves, minced ¾ cup flaxseed meal 2 large car­rots, peeled and grated Kosher salt and freshly ground black pep­per,

to taste In a food pro­ces­sor, com­bine the chick­peas, flour, soy sauce, vine­gar, sugar, ginger, and gar­lic and pulse a few times un­til the mix­ture is com­bined and chunky—it should not be smooth. In a large bowl, mix the chick­pea mix­ture with the flaxseed meal and car­rots. Taste the mix­ture and sea­son with salt and pep­per ac­cord­ingly. Scoop a half-cup of mix­ture and shape it into a patty. The mix­ture should make 8 pat­ties. Place the pat­ties on a sheet tray or in a casse­role dish, cover with plas­tic wrap, and let them rest/mar­i­nate in the fridge for at least 30 min­utes, or up to 1 day. To cook, heat an out­door bar­beque, a grill pan, or cast-iron skil­let over high heat. Spray the out­door grill with non­stick spray or driz­zle the grill pan or skil­let with ex­tra-vir­gin olive oil. Grill the pat­ties about 3 min­utes per side. Use a strong metal spat­ula to gen­tly flip the pat­ties. Serve the pat­ties over a bed of coleslaw or atop let­tuce, tomato, and onion. Driz­zle with your fa­vorite BBQ sauce or serve it along­side the pat­ties with your de­sired side dish. (Sweet po­tato fries, any­one?) Source: Roberto’s New Ve­gan Cook­ing: 125 Easy, De­li­cious, Real Food Recipes by Roberto Martin. Reprinted with per­mis­sion from Da Capo Press

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