Chili- and Lime-Rubbed Chicken and Grill-Caramelized Broccoli

Tonight we had THE MOST delicious dinner. And, to make it [approximately] 12,385 times better, it was super easy and fast. On top of that, once I looked at the recipe list, I realized I already had all of the ingredients. And I hadn't made it to the grocery store yet this week (I only stock the basics), so that's saying something. So, while I don't normally regurgitate recipes other blogs post, this one is worth it so that all of you see it!

Chili- and Lime-Rubbed Chicken Breasts (originally posted on Gluten Freely)

• 2 teaspoons chili powder
• 2 teaspoons packed brown sugar
• 2 teaspoons grated lime peel
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper (cayenne)
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 2 teaspoons olive or canola oil

1. Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

*MYU Notes: I squeezed fresh lime juice over the chicken as soon as we pulled them off of the grill, which really enhanced the lime flavor (obviously) and complemented the 'kick' from the spices. As grilling season leaves us, I'm also going to try baking this. I have no doubt that it would be great out of the oven, too!

Grill-Caramelized Broccoli Florets

This is something I just threw together to go with the chicken and, again, is super easy. I took a sheet of foil, folded up the sides and pinched the corners together to make a sort of rectangular bowl. I laid a few pats of butter on the bottom, dropped in the freshly-sliced broccoli florets, topped with a couple more pats of butter and sprinkled on some greek seasoning (though you can use any type of seasoning you'd like...even salt and pepper would be delicious!). I placed the whole thing on the grill about 10 minutes before I added the chicken, stirring occasionally. The butter and dry heat blended beautifully to caramelize my broccoli and it was a great side for the chicken.

So, if you're going to get in just one more dinner from the grill before putting it away for the cold season or if you need to make a quick dinner, make sure you try this!



P.S. My birthday was last week, so as a birthday gift/early anniversary gift, my mom got us (OK...really I'm the only one who cares about this) a 50mm. Then, I spent my birthday money on a second zoom lens (75-300mm). (Thanks Steph/Dad/Mammaw!) So...you'll probably be seeing a few more photos around here. :)

P.P.S. This weekend is the second biannual Red Barn Outdoor Market, so if you're in the Wichita area, you DON'T want to miss this. Heck, if you're anywhere in Kansas, Oklahoma, or Missouri, you won't want to miss this! Live music will be playing all day long while you browse the 56 (yes...FIFTY-SIX! This is quite the growth since the first Market in April, where we had 33 vendors) booths offering fresh food (breakfast and lunch will be covered!), packaged food (whole wheat bread, grass-fed beef and jerky, etc.) and all kinds of handmade and vintage goodness. Seriously...what a way to bring in the fall! (Early Christmas shopping, anyone?)