Saturday, April 10, 2021

Grilled Chili Lime Chicken

Thunder, feel the thunder
Lightning then the thunder
Thunder feel the thunder
Lightning then the thunder


For the first time in 11 years of blogging, I am composing this blog on a laptop. That is because for the second time in 3 years, we took a direct lightning strike during Monday's big storm. It wiped out a bucketload of electronics, including my relatively new iMac. It is painful to be writing this blog on a screen that is just 83 square inches when I am used to 383 square inches.

Thank you for suggesting I should just get a new one. But it is not that easy.  It appears that we are just days away from Apple introducing a new iMac (the current design was last refreshed in 2014). It is supposed to be blazing fast thanks to new Apple silicone chips and the rumors are it will have a screen that is 20% larger (which means 460 square inches). It's also rumored to have Face ID, the greatest invention since sliced bread (which means no more passwords!) So I must wait for Tim Cook to give his new sermon on the mount.

Thank you for suggesting that I should be using surge protectors. But please be advised that I have more surge protectors than Google. Remember, this is lightning strike number 2 in 3 years. But like Covid, I discovered that the lightning can evolve into a new variant. In 2018,  Lightning 1.0 entered the house via the electrical wiring. 

In 2021, Lightning 2.0 struck the ground and entered the house via an Ethernet cable...frying almost every device that was hard-wired to the Internet. Given that I have a need for speed (I'm a gamer), the vast majority of devices in the home were connected via Ethernet. The few devices that did operate on WiFi were mostly untouched.

Thanks to the fabulous crew at Sight & Surf, we were only down 2 days. The only painful part left is composing on this laptop. While my computer screen is small, I'm going to share a Susie Bulloch recipe that is huge! She came up with one of the best chicken marinades I have ever tasted. Boneless, skinless chicken breasts are not the kind of thing that gives me thigh sweats...but this marinade takes chicken to a place it has never been before. Lightning then the thunder!


4 boneless, skinless chicken breasts

For the Marinade
4-ounce can of fire roasted green chiles
2 green onions
2 garlic cloves
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon fresh chopped cilantro
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper

  1. Combine all marinade ingredients in a food processor and mix until smooth. Put chicken breasts and marinade into a gallon-sized zip lock bag. Place bag in your fridge and let marinate for 6-8 hours.
  2. Prepare grill for direct cooking over high heat.
  3. Remove breasts from zip lock bag and discard marinade. Grill the chicken for 4-5 minutes, then flip breasts over and grill 4-5 minutes more.
  4. Remove breasts from grill and tent with foil, letting them rest for 5 minutes.
  5. Serve.

Wine pairing: Zinfandel

Grogs and Goldie, 1956


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