Friday, August 12, 2011

Recipe of the week: Grilled Chicken with Chermoula sauce and chili lime corn Part 2, lets cook

If I my head wasn't in the clouds today I would have posted this all earlier.. but as I was in the grocery store picking up the necessary ingredients after work I realized *facepalm* that I forgot to post the recipe earlier...


Sorry guys.

Ok so here's the plan.

First we're going to whip up the chermoula sauce, because it's best after it's had a chance to hang around for a little while and let all the ingredients meld together

Garlic Chermoula sauce
1/2 cup plain Greek style yogurt
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro (Or Parsley if you don't like Cilantro like me)

In a food processor or blender mix together the garlic, cumin, paprika, cayenne, lemon juice & cilantro until smooth.  Add in the yogurt and set aside.


In a bowl, mix together the paprika, brown sugar, lemon peel, salt and pepper. Rub into chicken on both sides.

Brush chicken with olive oil. Grill chicken for about 3 to 4 minutes per side, or until just cooked through.

Roasted Corn with Chili Lime Butter

6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges

Preheat oven to 350 degrees F.

Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.

While the corn is roasting, combine the butter with the chili powder and lime zest.

Rub the corn with soft butter mixture, and garnish with a lime wedge.