Have you ever grilled thin slices of Mexican-seasoned beef, alongside whole jalapeno peppers (tops trimmed for serving) and rolled them up in a warm fresh flour tortilla? If not, you don’t know what you’re missing.
Lucky us. Right before Christmas a new olive oil tasting bar and store opened up in downtown Littleton. EVOO Marketplace is located right next door to Savory Spice Shop and is packed full of shiny stainless steel vats of clever and exotic infused oils and vinegars. They offer an aged balsamic that I could chug from the bottle. It’s omg good. I’m going to write more about it soon, but for now wanted to share a little something I dreamed up after I grabbed a bottle of their chipotle infused olive oil.
I’ll never forget inviting the in-laws over for dinner and my Mother-in-law exclaiming, ”This chicken is pretty good for being burnt”. Thus started my quest for a recipe that would produce perfectly grilled chicken, EVERY time.
Don’t you just get flat out grumpy when you’ve slaved over the hot grill, turning, moving, babying each piece of chicken and just when you think everything is perfect take it to the table and bite into a thigh to find that pinkish, not quite done, weird texture thing going on. SHUDDER. And the darn thing looks cooked on the outside.
This recipe turns out great every time. Let’s take a look.