Welcome to another fantastic What I Ate Wednesday. Like always it is really what I ate on Tuesday though, I’m not good enough to blog in live time. Perhaps not good enough is the wrong word, I don’t have enough ambition to blog in real time.
Ok let’s not get on a tangent though, back to the eats! Thanks Jenn for providing the linkup to
I’m just going to focus on the dinner because I would love to bring you guys this awesome recipe I tried last night. While I was at home last week one of my best friends, Erin stopped by to cheer me up and keep me company. She brought with her tons of treats and a People magazine. The boyfriend promptly found the treats when he got home and saved me from eating them all myself, while I enjoyed the magazine in stages. On one of the last pages there was a recipe for some BBQ Chicken that looked pretty interesting so I decided to give it a whirl.
There are few foods in this world that I simply will not eat, one of them is horseradish. I hate the stuff, which means I also hate wasabi since it is a green version of the root. The recipe called for the marinade to be made with horseradish though so I decided that the worst case was I rinse it off and eat just plain chicken. It turned out fantastic though and I’m happy to bring you this recipe!
Please note, I did not create this, it was in the July People magazine. None of this is an original.
Peach BBQ Chicken
- 2 Chicken Breasts, bone and skin in/on
- 1/4 Cup of Peach Jam if it has large pieces of peach cut them up to a mince size
- 1/2 TB Prepared Horseradish
- 1/2 TB White Wine Vinegar
- 1/2 Tsp Ground Ginger
- Salt and Pepper
In a microwave heat all the ingredients besides the chicken for about 30 seconds. Take out and stir, if it is a smooth syrup like texture it’s done, if not give it ten second intervals until it is. Completely coat your chicken and let it marinade for at least 4 hours but up to 24 hours. I always go with the 24 hours.
Heat grill up, if using one where you can control the temperature you want it around medium if using charcoal like me just wait until the flames die. Place chicken skin side down and cook for around 30 minutes, you will be able to tell when it is time to flip them though when the tops that are not on direct heat start to look a little cooked. Flip them for another 2-10 minutes and then take off of grill and cover with foil for about 5. I served mine with some brown rice and broccoli and ate every last bite of it.
This is the first thing I’ve had with horseradish where I was literally licking my fingers clean. I guess I just needed to find it the right pair. Oh and a little while later I had some Ben and Jerry’s Half Baked because I have a massive sweet tooth these days!
Is there anything you refuse to eat? I still don’t like peas or ham, I try every so often but it is still a taste I don’t enjoy.