A big welcome to Luanna. Her recipes are to-die for so I'm sure you'll enjoy this one. PLUS, Luanna has a new release out TODAY! To celebrate, Luanne has a giveaway for an Amazon gift card (link is below the recipe). Show her some love, leave a comment, and be sure check out her new book!!! ~Carissa
Anyone who regularly reads my blog, or who subscribes to my newsletter, knows that I love to cook. I prepare our supper mostly from scratch five days a week (Mr. S. is in charge of the kitchen on the weekends).
As much as I like to cook, I love to bake even more. Of everything I could bake, I most enjoy baking sweets – cookies, cakes, pies, cheesecakes, squares, brownies, etc. (Why am I so hungry all of a sudden?)
So, given my love of all things sugary, you may be surprised to discover that I’m talking about a non-dessert. But summer is grilling time at my house and since I have yet to perfect BBQ brownies (I’ve yet to try, to be honest) I’ll share one of my favourite summertime chicken recipes.
I discovered this recipe so long ago I don’t recall where it came from and I didn’t make note of the source on the stained recipe card. I suspect it was either Cooking Light, or Bon Appétit. As with many grilled meats, the chicken in this recipe benefits from a marinade, a two-step process in this case. First, the pieces of chicken breast are soaked in a blend of lemon juice and salt for 30 minutes to tenderize the meat. Part B, (anyone else still miss Car Talk on NPR??) the chicken is mixed with the flavourizers (it’s a word, I just made it up) – plain yoghurt, garlic, spices, and a pinch of crushed red pepper flakes for a hint of heat.
If you’re in a bit of a rush, or if, like me, you don’t worry about supper until mid-afternoon, the marinade will do its thing in as little as three hours. But for optimum flavour, it’s best if that magical flavour meld and transfer happens in the fridge overnight. Then you can be sure the fragrant spices have penetrated all the way through each piece of chicken.
I’ve found the best way to grill boneless, skinless chicken breast is to cook on fairly high heat for a fairly short period of time. That way you get the nice charring but the chicken remains moist and tender.
So, when it’s time to cook, preheat your grill on high. Be sure to oil the grates so nothing sticks. Place the skewers on the grates, cover, and cook for five to ten minutes. (You’ll know where the hot zones are in your grill, adjust placement and rotation of the skewers accordingly. For our gas grill, it’s on the left side toward the back.)
Don’t try to move or shimmy the skewers too soon or they’ll stick. When nicely dark grill marks form and the meat is starting to brown (the chicken will be yellow from the turmeric) carefully flip the skewers over and cook a bit longer. The best, and most accurate way to test for doneness is an instant-read thermometer. Barring that, slice into one of the larger pieces of chicken – if it’s no longer pink, then it’s done.
Transfer the skewers to a platter and tent with foil for about five minutes. I usually serve the kebabs with a simple rice pilaf and steamed veggies. Or with corn on the cob if it’s in season locally.
The best dessert for after this meal (we always eat dessert after supper – always) is a bowl of ice cream.
Do you have a favourite summer-time grilling recipe? (If you’ve discovered a recipe for cooking brownies on the grill, please let me know!)
Chicken Tikka Kebabs
2 lbs. boneless, skinless chicken breast
¼ cup fresh lemon juice
½ teaspoon salt
¼ cup plain yoghurt
4 garlic cloves, peeled and minced
1 ½ tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground ginger
pinch of crushed red pepper flakes
Cut chicken breast into 2-inch pieces and place in bowl. Stir in lemon juice and salt, mix well, let sit for 30 minutes.
Combine yoghurt and next six ingredients in a small bowl, mix well. Stir into chicken, cover bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
Soak wooden skewers, if using, for a couple hours. Preheat grill on high for about 10 minutes.
Remove chicken from marinade and thread onto skewers, leaving about an inch between pieces, discard marinade. Brush grate with vegetable oil. Grill kebabs, covered, for 5 - 10 minutes. Carefully turn them over, cover, and cook for another 5 - 10 minutes. Check for doneness with an instant-read thermometer after the shorter time – the centre of the largest piece needs to register 165F. (If you don’t have an instant-read thermometer, slice into the centre of a chicken piece and if there is no pink remaining, the chicken is probably done. Leave on for an extra minute if you’re nervous, but not much longer.) (Grills vary in cooking time so consider my times as guidelines only. Safety first!)
Remove skewers to a platter and tent with foil for 5 minutes. Serve with rice pilaf.
June 26, 2019
Contemporary ~ Small Town Contemporary
Unemployed photojournalist Raynor Elliot stops at a bakery near the famous Deerbourne Inn. Not only is he surprised by a job offer at a regional magazine, he recognizes the bakery's owner. Once an awkward high school kid, she now possesses fabulous curves and an irreverent sense of humor. The cozy bakery, with its delicious smells of sugar, vanilla, and spice, has more to offer than tasty cookies.
Fiona MacLeod has been plagued for years by the need to make amends for telling The Big Lie. When the victim of the lie strolls into her bakery with his icy blue stare and killer charm, she feels like she's standing too close to a hot oven.
Between running her bakery and frosting cupcakes for the Mad River Garden Party, she's pretty sure she's falling in love with this infuriating, sexy man. Can Fiona dredge up the courage to confess, face the consequences, and hope for forgiveness?
Luanna Stewart has been creating adventures for her imaginary friends since childhood. As soon as she discovered her grandmother's stash of romance novels, all plots had to lead to a happily-ever-after. Luanna writes full time, concentrating on sexy romantic suspense, steamy paranormal romance, and spicy historical romance. Born and raised in Nova Scotia, Luanna has recently returned to the land of her birth with her dear husband and two spoiled cats. When she's not torturing her heroes and heroines, she’s in her kitchen baking something delicious. Under her previous pen name of Grace Hood she has two novellas published with The Wild Rose Press.