Monday, August 16, 2010
BBQ chicken and cilantro-lime broccoli
3 boneless, skinless chicken breasts (about 8 oz. each)
1/2 cup Bull's Eye barbeque sauce
1 head of broccoli
2 tbsp olive oil
2 tbsp lime juice
1/4 cup cilantro, chopped
salt and pepper to taste
Poke holes in the chicken with a fork or a very sharp knife. Brush on the barbeque sauce and store in plastic containers in the fridge (or cooler) for at least two hours.
Cut the broccoli florets away from the stems. Peel the stems using a vegetable peeler and then cut into 1/2 inch dice. Place all broccoli pieces in plastic storage container, add next four ingredients and stir well to combine. Chill for at least two hours.
...and here we interrupt this recipe to report that it didn't get cooked on the grill as planned. See, when we got to the campground, it turned out that someone was having a birthday party and grilled hot dogs for everyone who had taken a gamble on the 40 percent chance of rain to be there. So, we filled up on hot dogs and kept our food in the cooler until we got home. When we got home, we stopped into Yesterday's for lunch, and then it rained all afternoon. Since I haven't yet gotten around to building the covered deck I've always wanted, Steve reconsidered the grilling-at-home option we had discussed and threw everything in the oven during the last 45 minutes of The Girl with the Dragon Tattoo. Great movie to watch on a stormy day!
...so the actual cooking went something like this:
Preheat oven to 350 degrees F and line a shallow baking pan with foil. Wrap broccoli pieces in foil.
Bake chicken for 15 minutes at 350 degrees (put broccoli in the oven at the same time). Remove broccoli (leave wrapped at room temperature), raise oven temperature to 375. Bake chicken at 375 for another 7-8 minutes. Put the broccoli back in the oven and lower the temperature back to 350. Bake chicken until done at 350 degrees (about 10 more minutes).
Steve and I also had a brief discussion about how, uh, anemic this photo looked with all the empty space on the plate. (It really wasn't a problem at the time, since Yesterday's doesn't serve up a dainty helping of anything.) Maybe, with his guidance, future plates will be photographed with little radish flowers on them?
I'm not usually a fan of the sweeter BBQ sauces, but this plate was better off for it since the broccoli was more tart and would have been overkill with a vinegar-based sauce. I'm thinking that one of these days I'll use the remaining Bull's Eye sauce to make baked beans. Labor Day weekend, perhaps?...