summertime recipe worthy of serving to company. Make the paste, rub it on the meat and throw..." />
This Grilled Chicken with Adobo Paste is a favourite “easy” summertime recipe worthy of serving to company. Make the paste, rub it on the meat and throw it on the grill. Oh, I forgot to mention it doesn’t cook in 15 minutes. No, it cooks for about 45 minutes over indirect heat on the barbecue…while we sit on the back deck soaking up the sun, enjoying our favourite beverage. So that brings me to the term easy, how would you define an easy recipe?
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My list of criteria for easy starts with having made that recipe at least three times. From experience I know that reading through a recipe and actually making it more than twice means I sort of know what to expect. Second, I must know (without looking) that I have all the ingredients, nothing unusual that requires a trip to the store. I do stock plenty of less common ingredients in my kitchen but I know what they are. And lastly, I need to know where the recipe is.
Being from a pen and paper generation I have a fairly disorganized system in two three-ring binders where I store recipe clippings and printed pages from a variety of sources. I also have a small box with a collection of recipe cards handwritten by me and from friends. Then I have more than a few shelves of collected cookbooks and magazines. Add to that photos of recipes on my phone, that desperately need to be organized, and I think that’s it.
No matter when you started cooking your system of collecting recipes is going to change over time. Naturally the recipes you save should be outstanding. I encourage you to throw away the ones that sounded delicious but just didn’t pass the real test.
For me this Grilled Chicken with Adobo Paste is finger lickin’ good and is on our to-be-repeated list for the entire grilling season.
Have you heard of them? Do you have one? These sturdy, flexible, non-stick sheets provide a clean surface on any grill. I have a Cookina Reusable Grilling Sheet and it allows the food to brown and even get grill marks. They can even be cut into pieces any size you like.
For people with food allergies and intolerances they are perfect for public cooking areas at picnic sites and campgrounds. Parents can also send them with children to camp, parties or a friends house.
Putting meals on the table day after day requires a bit of planning and preparation. I make use of my efforts in the kitchen by always thinking ahead to another dinner. Sometimes that means making the entire spice rub recipe in two different bowls.
Making it in two bowls covers a few problems you might run into. First I don’t have to worry about saving half. Second, if I run out of one ingredient I can just add it to the label on the container. I might write “add zest of 1 lime” or if I just mix the spices I’ll write “add 2½ Tbsp olive oil, 1 Tbsp garlic and zest of 1 lime”.
These little habits help with meal prep on an ongoing basis. I hope you find them helpful too. Let me know in the comments below if you have an organizing tip you’d like to share.
This recipe was adapted from a special summer grilling edition of Gourmet magazine.
|2½ Tbsp olive oil|
|1 Tbsp minced garlic|
|zest of 1 lime|
|2 Tbsp paprika|
|1½ Tbsp dried oregano|
|1 tsp salt|
|½ tsp dried red pepper flakes|
|¼ tsp black pepper|
|12 bone-in chicken thighs|
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