I had a great weekend in Palm Springs and got to share it with some dear friends. Which, of course, means that I got to cook for them! We barbecued all weekend–it was fabulous. I got to make some Dukan Diet recipes, and a few that weren’t! Oops! This chicken was super easy and all you really have to do is get a few ingredients together and let them sit for hours in the refrigerator until you’re ready to grill. This photo was one of my favorites from the weekend. It’s through the air vent below the grill. I thought it was so cool I also put it on Instagram, which you should all check out. It’s got some really cool photos on there!! Of course, you just have to look up dukanitout!
I also want to give a shout-out to my niece Jena, for being courageous and brave! She drew this–on her leg!! Beautiful Jena, keep up the good work! Maybe you should be a tattoo artist when you get out of school!! But don’t tell my sister I suggested it!!
GRILLED THAI CHICKEN
8 pieces of chicken, bone-in with skin (you can remove it later!)
2 cups lowfat buttermilk
juice and zest of one lime
1 t fresh ginger, grated
1 T sweetener
4 cloves garlic, minced
2 T chili lime salt (picture and link below)
Mix all ingredients down to the salt, together in a large bowl. Cover with plastic wrap and marinate for at least 4 hours but up to 8. Remove from marinade and discard. Sprinkle salt (or any seasoning that you really love–but this one was FABULOUS on chicken) on chicken pieces. I sear the chicken on both sides over direct heat for 10 minutes, then move the chicken off the direct heat for about 20 more, on each side.
We also had a few uninvited guests…and they were hungry!!