Another Wonderful Tuesday Supper

What does summertime mean to you? To me, it’s all about grilling. Oh the sweet memories of dancing with Brother Dear in the smoke emanating from Dad’s charcoal fueled Webber.

Cooking over a grill-fire is (in my old-fashion opinion) Man’s Work. Since the first cave dweller grunted over a piece of charred meat, men have been mastering the art of grilling.

I’ve often called Hubby the Master Chef of our Barbecue Grill. That would make me his Sous-Chef. We do make a great team. If there’s prep work to be done or a marinade to be created, that task falls within my wheelhouse. When it comes to cooking over an outdoor flame, it’s all Hubby’s domain. In a pinch I could grill if I had to, but when it comes to opening and closing the lid for our massive grill, I’d have to call Hubby to come help. When open, I cannot reach the handle of the hot grill without either slamming it shut from behind or leaning so far over the open flames that I might catch fire. At 6-foot 4 the grill is no problem for him.

Now I know it sounds crazy, but I so love it when we do cook together. I grew up watching my parents in the kitchen together. It was like a romantic dance to music only they could hear. I feel that same magic when Hubby mans the grill while I prepare the sides. One thing is certain, when we are done it’s good eats ahead!

Cilantro-Lime Thighs with Jalapeño-Avocado Salsa
Grilled Cilantro-Lime Chicken
2 tablespoons fresh Cilantro
4 tablespoons Lime Juice
2 tablespoons Spicy Olive Oil
2 tablespoons Tajin Seasoning
6 boneless Chicken Thighs

Finely mince cilantro. Place cilantro in a bowl. Add Lime Juice, Olive Oil and Tajin Seasoning blend. Whisk to create a pasty sauce.

Lay thighs out on a cutting board. Brush with Cilantro-Lime mixture. Wrap in plastic wrap, refrigerate for 30 to 45 minutes for the flavors to come together. Meanwhile, make the salsa

Jalapeño-Avocado Salsa
1 tablespoon Cilantro
3 Roma Tomatoes
1/2 Red Onion
1 large Jalapeño Pepper
1 ripe Avocado
1/2 tablespoon Lime Juice

Snip cilantro, set aside. Seed and dice tomatoes. Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining half. Stem, seed and dice the Jalapeño. Peel, pit and dice the avocado.

Toss tomatoes, onions, Jalapeño and avocado in a non-reactive bowl. Sprinkle with cilantro and lime juice. Cover and chill until ready to serve.

Time to Grill the Chicken: Oil grate well to prevent chicken from sticking. Heat to medium-high heat. Place thighs on the grill, cook for about 6 minutes or so per side. Arrange thighs on a large serving platter.

Serve with Jalapeño-Avocado Salsa, warm tortillas and Mexican Corn. Enjoy!

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The seed is the word of God, Christ is the sower;
all who come to Him will live for ever.
Alleluia, alleluia.