On 7th June 2015, This was Dinner…
It’s been a busy old week at work and I am absolutely out of energy but I’m determined to keep the blog up to date. So I sit here late, furiously typing away as I promise myself not to get behind.
In our endeavour to keep up the barbecuing and not rehash the same old grub, Mr S has been perusing the Weber website, Head over there for plenty of inspiration.
As I said in my last post, this was supposed to be yesterdays dinner but the weather was pretty rubbish. This meant that the chicken was marinated for well over 24 hours.
- Fire up the barbecue
- Finely zest and juice an orange
- Whizz up some chipotle peppers in adobe sauce
- Finely chop a couple of garlic cloves
- Butterfly some chicken breasts
- Thickly slice an onion
- Chop some coriander
- Get chicken thighs, oil, red wine vinegar, sea salt, tortillas, sour cream & salsa ready.
Mix together the chipotle sauce, orange juice, red wine vinegar, garlic, oil and salt.
Pop the chicken in the marinade, mix up well, cover and chill for as long as possible and at least two hours.
Brush the onion with oil and pop everything on the barbecue (we had to do ours in two batches) on indirect heat and cook for about 8-10 minutes. As ever, and especially with the barbecue, ensure the chicken is cooked through.
Pop the tortillas in foil and stick on the barbecue for a couple of minutes.
Cut the chicken into strips and serve on the tortillas with the sour cream and salsa.