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?
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 a few times means I sort of know what to expect. Second I must know (without looking) that I have all the ingredients in my pantry. No unusual ingredients (although I do stock plenty of those in my kitchen). And last, where is the recipe? Being from a pen and paper generation I have a fairly disorganized system of storing recipes that includes cookbooks, magazines, cards and clippings from a variety of sources plus a small box with a collection of recipe cards. Add to that now, photos of recipes on my phone…that desperately need to be organized in some fashion.
For a recipe to be classified as easy I really need to know where that recipe is.
Naturally the recipe needs to be delicious and I guarantee this recipe for Grilled Chicken with Adobo Paste is finger lickin’ good. This recipe is adapted from a special summer grilling edition of Gourmet magazine I picked up one summer and we have been making it ever since.
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. One day it might mean 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 even “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.
|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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