Summer has finally decided to grace us with an appearance and I am so grateful. Seriously, it is August! About time, wouldn’t you say?! Although, I am still savoring the unenviable joys of getting caught in downpours without jackets or umbrellas, but hey, at least it’s not cold 😀
Knowing that summer is going to end soon (and keeping our fingers crossed that it doesn’t!), we have started cooking and eating outside at every opportunity. Blue skies, sunny days, picnics and the thrill of the grill…
Last weekend, for instance, this was our lunch. Quick, easy and succulent herb and garlic marinated chicken grilled over coals. I served it over a salad of arugula, red onions, tomatoes and other salad greens.
To accompany this gorgeous chicken, we made some Indian-style corn on the cob or Bhutta, as it is called back home. A monsoon favorite and a popular and healthy street-food, you will find many vendors selling corn that has been grilled over small portable charcoal grills.
They then rub lime that has been dipped in salt and red chilli powder all over the freshly roasted corn and serve it piping hot. The juicy corn, the tangy lime juice and the spicy chilli…the memory is enough to make me drool Isn’t it great that it can be re-created so easily at home!
This was a perfect meal for a lazy hot Sunday. We had lots of cold drinks handy, the fragrance of lavender lingered in the air and we had butterflies visiting. Sounds like a perfect summer day, doesn’t it? Well it was
These two favorites are accompanying me to Angie’s Fiesta Friday, to Saucy Saturdays hosted by Jennifer, Swayam, Dini and Christine and to FoodieFriDIY hosted by Michelle, Jenny, Petro, Christine and Christie. Come and join in the fun!
- 500 grams large bone-in Chicken pieces (thighs or drumsticks)
- 6 large cloves Garlic
- 2 Green Chillies
- ½ cup packed flat-leaf Parsley
- 1 teaspoon dried Thyme
- 1 teaspoon dried Oregano
- Salt to taste
- 1 tablespoon Olive Oil
- 3 Corn Cobs
- 1 Lime
- 1 teaspoon Salt
- ½ teaspoon Red Chilli powder or Cayenne Pepper
- Pulse together all the ingredients except the chicken to form a rough paste.
- Marinate the chicken in the paste. Refrigerate for 30 minutes.
- Grill the chicken on a hot barbecue till completely cooked (about 15 minutes), turning over from time to time.
- Serve hot.
- Grill the corn on the barbecue till well browned.
- Mix together the salt and the chili powder in a small bowl.
- Halve the lime.
- Dip the lime into the salt and chili mixture and then rub all over the grilled corn.
- Serve hot.