Football and BBQ Day

After a few chores in the morning and a run to the local discount goods outlet, Damsel and I settled in to watch NFL Wildcard Sunday. As an adjunct to that, we also decided to prepare Mexican-style grilled chicken breasts, Mexican rice and (of course) Mexican-style pinto beans. All this enhanced by salsa and tortilla chips. The chicken is sliced and served in rolled-up tortillas with rice and beans (salsa optional).

The secret to this great meal is the marinade prepared the previous day; the chicken breasts are marinated overnight, turned over in the morning and prepared in the afternoon.

These are the ingredients in the marinade:

• 2 lemons juiced and zested
• 2 limes juiced
• 1/3 cup extra-virgin olive oil
• 1 tablespoon powdered turmeric
• 1 large clove garlic – minced
• 1/4 teaspoon black pepper

Marinate 3-4 chicken breasts in a large plastic bag and refrigerate overnight.

Transfer the chicken breasts to a shallow baking pan. Reserve the marinade for basting later. Bake the chicken for 30 – 40 minutes at 400°, turning once about halfway through. Crank up the gas BBQ to high when you turn the chicken. Remove the chicken from the oven and place on the grill. Be sure to spray or otherwise apply oil or a non-stick product to the grill first. Baste the chicken breasts on the grill, and turn basted side down. Baste the top side after. In about five minutes or so, turn the chicken breasts one more time. The idea is to get the basted marinade to infuse and get those nice grill marks on the chicken breasts. Damsel snapped the shot of the chicken during the last stages of cooking. Click to enlarge.

This is quite a delicious and healthy meal. I keep a couple of Coronas or Pacificos in the little fridge to enjoy with this sumptuous treat.

Football, grilling, eating and lifting a brew (or 2) makes for a very enjoyable Sunday Football afternoon!

I almost pity PETA and the vegetarian and vegan loonies who never get to enjoy the magnificence of meals like these.