School’s back in session. And, I have to say that even though there have only been two days of school, this is already shaping up to be a bad year. I have the feeling that this is going to be Mrs. Greer and the Terrible, Horrible, No Good, Very Bad Year. So, if I don’t stop by and visit your blogs as often as I did over the summer, please know that I wish I could. I’m probably doing extra yoga poses to try and infuse some calm.
So, I need easy recipes. Very easy. And I hate clean up – so the grill works great for the “I don’t want to wash any pots and pans” feeling. I found this recipe in Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill– I really love this book. The recipes for the most part are simple enough to do on a weeknight.
This one was a bit more complicated because of the bean salad. There is a fairly good amount of prep work involved. She gives some hints to save time – such as grilling extra corn the night before and making the bacon in the microwave. I did make the bacon in the microwave and that helped, but since I was not grilling the night before, I grilled the corn earlier in the day (I made this on a Sunday) and assembled the salad ahead of time.
It was excellent with fresh flavors and a nice amount of heat from the chipotle peppers.
Southwest Chipotle Chile-Grilled Chicken Breasts
- 4 tablespoons unsalted butter
- 1/4 cup honey
- 2 tablespoons minced canned chipotle chiles in adobo sauce
- 1 teaspoon kosher salt
- 4 boneless, skin-on chicken breast halves (mine were skinless)
- extra virgin olive oil
- fresh ground pepper
Prepare a medium-hot grill.
In a small saucepan or in a small bowl in the microwave, melt the butter. Add the honey, chiles, and 1 teaspoon salt. Stir and keep warm.
Brush the chicken breasts with olive oil and season with salt and pepper.
Create a cool zone on your grill and oil the grate. Place the chicken skin-side down on the hot portion of the grill to sear on one side for about 3 minutes. Turn and sear on the other side for 3 minutes and then move to the cooler part of the grill. Brush the chicken on both sides with the butter mixture. Cover and grill, basting once or twice with the butter sauce for a total of about 6 to 8 minutes longer.
Remove from grill and serve
Grilled Sweet Corn, Black Bean, and Cherry Tomato Salad
- 1/2 cup extra virgin olive oil (I used a bit less)
- 2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 3/4 teaspoon adobo sauce from canned chipotle chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 ears sweet corn grilled in the husks
- 1 can (15 ounces) black beans, rinsed and drained
- 12 cherry tomatoes, quartered
- 5 slices cooked bacon, crumbled
- 2 green onions, cut on the diagonal into 1/4-inch slices
- 1/4 cup coarsely chopped fresh cilantro
To make the dressing, whisk together the dressing ingredients in a small bowl (or do what I do and put them in a small mason jar, cap, and shake).
Cut the corn off the cob into a large bowl. Add the black beans, tomatoes, bacon, green onions and cilantro. Add the dressing and toss gently to combine. Cover and set aside until ready to serve.