Sriracha Marmalade Salsa Grilled Chicken

Sriracha, salsa and orange marmalade as a marinade.  Does that sound like a weird combo? It was a simple, fast marinade and basting sauce I came up with when I was in a rush and really did not feel like cooking but was intent on eating.  Only 3 bottles that you may already have open and in your fridge. Substitute any "no sugar" jam - peach or apricot would work well.  Any type of salsa; homemade would be even better.  Mango lime is a favourite but I don't have any right now.  No Sriracha?  Try sambal olek or a Buffalo hot sauce will work.  This is a flexible recipe.

Although I often read that you aren't supposed to put sweeter ingredients on the chicken before grilling as it'll cause flare ups I find the no sugar added marmalade does fine but I have a tip for that in the method section.

INGREDIENTS:
4 large chicken breasts - local or organic (this'll work with tofu, pork etc.)
1 cup (250 ml) salsa - your choice
1/2 cup (125 ml) orange marmalade, no sugar added
1/4 cup (60 ml) Sriracha to taste - or hot sauce of your choice

METHOD:

1.  Put the chicken breasts in a pan.  I have four that were quite large and I ended up dividing them in two when almost cooked through.

2.  Stir the three marinade ingredients together in a medium bowl.

3.  Pour marinade over chicken.  Use a fork to coat tops of breasts.  Marinade in the refrigerator for one hour and preferably over night.

4.  Brush the left side of the grill with vegetable oil to help prevent sticking while cooking.  Heat the right side with lid closed to medium-high.  Set chicken on cool side of grill, bone side down, and close lid.  Grill chicken for approximately 15 minutes per side until a meat thermometer reads 165'F (74'C).

While the chicken is cooking prepare the salad.  I served the chicken with cooked brown rice and a fresh green salad with sorrel, garlic chives and mint out of the spring garden.

Sorrel (rumex acetosa)

Garlic chives

NUTRITION FACTS (per patty or 1/8th of recipe):  440 calories, 5 g fat, 1 g saturated fat, 1150 mg sodium, 155 mg cholesterol, 32 g carbohydrate, 0 g fibre, 20 g sugar, 61 g protein.  %Daily Values: 15% vitamin A, 45% vitamin C, 6% calcium, 6% iron.

Yours in good taste,
© Nancy Guppy, RD, MHSc

http://nancyguppy.com/

Roasted Summer Squash with Mint

I grew "Early Prolific Straightneck Squash" or C. pepo (42-55 days) with seeds from the Cottage Gardener. They list it as a heavy-producing bush type, introduced in the 1930's and developed from Early Yellow Crookneck. The fruits are pretty and yellow with a bulbous end. I planted the seeds near the end of April and harvested fruit starting mid-August (=90+ days). So perhaps that is an indication that the weather has been poor!

These summer squash can be used the same way as zucchini. I roasted them on the barbecue using garden garlic and fresh mint. So delicious for something so simple. The garlic will be brown and the mint will be crispy. I use a heat-proof baking dish on the barbecue as it makes it easier to flip the summer squash and the dish can go directly to the table.



4 smallish (8 inch/15 cm) Summer Squash like or zucchini or straightneck squash
1/2 cup Fresh Mint, chopped - 125 ml
I Tbsp. Olive Oil - 15 ml
1/4 tsp. Sea Salt - 1.25 ml
1/2 tsp Freshly Ground Black Pepper - 2.5 ml

METHOD:

1. Slice each summer squash lengthwise into 4-6 wedge strips and place in an oven-proof baking dish.
2. Toss with fresh chopped mint, olive oil, sea salt and freshly ground black pepper.
3. Roast in a 350'F oven or on barbecue (grill) with lid down. They take approximately 30 minutes on the barbecue. Turn over once during baking. Garnish with a few sprigs of fresh mint and serve.

NUTRITION FACTS (per 200 g/250 ml serving): 70 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 170 mg sodium, 8 g carbohydrate, 3 g fibre and 3 g protein. %Daily Values are 4% each calcium and vitamin A, 60% vitamin C and 8% iron... not bad for some zucchini!

© Nancy Guppy, RD, MHSc
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