Mamma Mia this was good! Oh Hi, I got a little side tracked as I was looking at the pictures from last night’s supper. Before I left for work, I took out some chicken breasts ( bone-in and skinless) for supper. These big morsels of flesh turned into something…. well AMAZING.
As you know from reading the blog (or not), I am not one to toot my own horn about something really being ridiculously good but I h ave to say the combination of apricots and lemon jazzed up with some fresh ginger made a bland chicken breast SING. To go along with the chicken, Mrs. Zesty made a trip to the market and snagged some yummy sweet corn and a few sweet potatoes. A little heavy on the starch but oh my I was happy.
Here is the way this went down. About 5 minutes to prepare all this stuff and about 20-25 to grill everything off. I first prepared the glaze for the chicken and lubed up the corn with a little olive oil, salt and pepper.
- Chicken Breasts ( Bone-In skinless )
- 2 Tbsp. Hoisin sauce
- 3 Tbsp. Apricot preserves
- 1/2 Tsp. Grated ginger
- 1/2 Tsp. Black pepper
- Juice of 1 lemon ( grate zest in as well )
- 4 Cobs of corn
- Salt and Pepper
- Olive oil
- Preheat grill to medium heat
- In a bowl, combine hoisin sauce, apricot preserves, pepper, ginger and lemon and mix together
- Place chicken on top of grill and let sear on first side. Once the grilling has started, I start basting the chicken with the sauce because it is up off the direct heat and will not burn.
- Turning the chicken once, after about 10-12 minutes, continue to baste the other side, slathering it on. You can do no harm.
- For the corn, husk the corn and prepare them for the grill
- Toss in olive oil, salt and pepper and place directly on grill. Stay close as they will brown up quickly. Once they begin to brown, give them a quarter turn and continue all the way around. Once they are all golden brown to your liking, place them up top to ensure they cook through.
- Once chicken and corn are complete – you are ready to roll.
Zesty Tip: When cooking chicken on the grill, the best word of advice is cook it up top on the grill or using in direct heat. Especially if you want to use a glaze with sugar like I did. Otherwise the outside will burn burn burn and the inside will be undercooked and squawking at you.
On a different front…. check out the new grass. It is coming in excellent after just 4-5 weeks. I already cut it once and it needs to be mowed again. I just had to show you.
I hope you have a great Wednesday. After work I am going to cook with a very “popular” chef for a piece at the annual potato festival. I will fill you in with all the details on Friday.