July 2009

06.24.2009

Did you know that preparing a Sunday School lesson is very similar to cooking? For both, you have to read what is needed – ingredients or lesson supplies. Then you read and follow the steps in the plan. In one instance, you’re serving food for the body, and the other, you are serving food for spiritual growth. For both, preparation is an important key to making something great.

This month I want to talk about something different. A couple of months ago I held the first Body Life Journey workshop. At the end of the workshop, we ate a lunch that I prepared for all the participants—spice rubbed chicken breast tacos with grilled poblano peppers, BBQ onions, and coleslaw. For dessert, it was peach skillet shortcake. As of this printing, we had not yet gotten permission to print that recipe, so let’s talk about a similar dish:
Grilled Citrus Chicken
Here are the ingredients and steps to making this dish:

• 1/2 cup firmly packed brown sugar
  
• 1/3 cup vegetable oil, plus more for coating grill
  
• 1/4 cup spicy brown mustard (or Dijon)
  
• 1/4 cup cider vinegar
  
• 1 tablespoon minced garlic
  
• Juice of 1 lemon
  
• Juice of 1 lime
  
• 1-1/2 teaspoons salt
  
• 2 pounds chicken breasts (boneless or bone-in, with or without skin*)

1. In a medium bowl, whisk together brown sugar, 1/3 cup oil, mustard, vinegar, garlic, lemon and lime juices and salt to make marinade.
2. Pour marinade into a resealable plastic freezer bag. Add chicken, seal and turn to coat pieces. Refrigerate at least 2 hours or overnight.
3. When ready to cook, remove chicken from bag, letting excess marinade drip off. Discard leftover marinade.
4. Pour oil onto a clean cloth and wipe the cold grill to prevent sticking. Position the grill 4-6 inches from heat.
5. Cook chicken over medium heat for 15-35 minutes (see TIP below), to an internal temperature of 160°, or until juice is no longer pink the in the thickest part. Turn frequently to prevent burning.

Makes 6 servings. *TIP: Cooking time guidelines: boneless, skinless chicken breasts: 15-20 minutes; bone-in breasts: 20-25 minutes.

Posted by arbc at 12:48 PM