The article said the recipe was easy and inexpensive to make. It didn't say speedy. I don't know about you but a potato salad recipe with roasted garlic takes a while. And boiling 3 cups of tangerine juice to 1/2 cup takes a while too. Plus I had tot go to several stores to find it. So if you make this give yourself a little time. I made the marinade and the dressing in the morning so dinner prep was actually fast and easy.
We invited a friend and her daughter over for dinner. Everyone loved the food - even the kids. They really liked the potato salad. Go figure! I also made grilled corn on the cob and we had Skinny Cow Ice Cream Sandwiches and watermelon for dessert. Perfect for a Sunday dinner in the summer.
I highly recommend this for a summer BBQ. The rub and accompanying sauce will cover more than 4 pieces of chicken. You can probably cover twice that.
|Tangerine Chicken (photo from Parade.com)
3 cups tangerine juice or tangerine-orange juice (or orange if you can't find tangerine)
5 fresh thyme sprigs
1/4 cup honey
Kosher salt and black pepper
3 T. paprika
1 T. ground cumin
1 T. dry mustard powder
2 t. ground fennel seeds
2 T. canola oil
4 boneless, skinless chicken breasts (about 8 oz. each)
2 green onions, thinly sliced, for garnish
1. Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup; remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a bowl and let cool to room temperature.
2. Heat grill to medium-high.
3. Stir together the paprika, cumin, mustard powder, fennel, and 1 teaspoon each of the kosher salt and black pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub-side-down. Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them, and continue cooking until juices run clear.
4. Remove from the grill, brush the spice-rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.
|Grilled New Potatoes (photo from parade.com)
Grilled New Potatoes With Herb Vinaigrette
2 lbs. small red new potatoes
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1. Put the potatoes in a pot of salted cold water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender but still firm, about 5 minutes or until a paring knife inserted into the center meets with some resistance. Drain and let cool slightly before slicing in half.
2. Heat the grill to medium heat. Brush the potatoes with the oil and season with salt and pepper. Place the potatoes on the grill, cut-side-down, and cook until lightly golden brown, 3 to 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes more.
3. Remove to a large shallow bowl and add half of the Roasted Garlic-Mustard-Herb Vinaigrette (see below). Season with salt and pepper. Drizzle the rest of the vinaigrette over the potatoes and garnish with fresh herbs.
|Roasted Garlic Vinaigrette (photo from parade.com)
Roasted Garlic-Mustard-Herb Vinaigrette
8 cloves roasted garlic
1/4 cup white-wine vinegar
2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
2/3 cup extra-virgin olive oil
1/4 cup fresh flat-leaf parsley
1. Put the garlic, vinegar, mustard, salt, and pepper in a blender and blend until smooth.
2. With the motor running, slowly add the oil and blend until emulsified. Add the parsley and blend a few seconds just to incorporate.