Grilled chicken, brussel sprouts and flatbread

I will do my best to cite my sources and not claim any genious that is not my own. This was our dinner tonight and it was amazing. We are currently attempting to cook with one member of the house avoiding all dairy and beef products. For a cheese lover like me, that's a sad day in the kitchen. This is my first posting since making this massive change. So here's what we had tonight.

Butterflied Chicken {with Lime & Ginger}
-->http://www.rachaelraymag.com/recipe/butterflied-chicken-with-lime-ginger/

Grilled Brussels Sprouts
-->http://www.foodnetwork.com/recipes/alton-brown/grilled-brussels-sprouts-recipe/index.html

No-Rise Grilled Flatbreads
-->http://www.preventionrd.com/2011/06/no-rise-grilled-flatbreads-weekly-menu/



I am including the copy paste from the above links because it really gets me when a recipe I love disappears into the black hole of the internet.

Butterflied Chicken with Lime & Ginger

1/2 cup sugar

1 broiler chicken (about 4 lbs.)

1/2 cup fish sauce

1/4 cup fresh lime juice (from about 1-1/2 limes)

1 fresh thai bird chile, thinly sliced, or 1 tsp. crushed red pepper.

4 cloves garlic, smashed and peeled

1/4 cup minced peeled fresh ginger (from a 4-inch piece)

1 tablespoon soy sauce

Directions

1. Place the chicken, breast side down, on a cutting board. Using a large, sharp knife or cooking shears, cut all the way down one side of the backbone; open the chicken and cut a slit in the cartilage at the back of the breastbone. Apply pressure to expose the dark bone, but do not remove. Cut along the other side of the backbone; remove. Lay the chicken flat in a glass baking dish.
2. In a medium bowl, whisk the sugar and 1/2 cup hot water until the sugar is dissolved. Whisk in the fish sauce, lime juice, chile and half of the garlic. Transfer 1/2 cup of the fish sauce mixture to a small bowl; refrigerate.
3. Stir 1/3 cup water, the ginger, soy sauce and remaining garlic into the remaining sauce; pour over the chicken to marinate. Cover and refrigerate for at least 3 hours or up to 10 hours. Remove and let stand at room temperature for 45 minutes before grilling. Remove the reserved sauce from the fridge.
4. Meanwhile, preheat a grill to between 400 degrees and 425 degrees ; light one side to high or medium-high; keep the other side unlit. Transfer the chicken to the cool side of the grill, cover and cook, without turning, until the skin is golden-brown and the juices run clear when the thigh is pricked with a sharp knife, about 55 minutes. (To crisp the skin, turn the flame under the chicken to low and turn the bird over for the last 5 minutes of cooking.) Transfer to a cutting board; let stand for 10 minutes. Slice or cut into pieces and serve with the reserved sauce for dipping.

IIIIII did none of steps 2 and 3. Just a bird, flattened out and smoky cooked on a grill. YUMMM!


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Grilled Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, as uniform in size as possible*
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

*Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Heat a grill to medium.
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

IIIIII heated up a bag of frozen brussels to take the ice off. Mixed up the juice and rolled them around. Then I dumped them in our grill basked. No skewers, easy flipping - AWESOME SPROUTS.

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No-Rise Grilled Flatbread

1/2 Tbsp active dry yeast
1 cup warm water (110 F)
1/2 Tbsp light corn syrup or honey
2 1/2 cups all-purpose flour
1/2 tsp salt
6 tsp olive oil, for brushing

Directions:

Pre-heat grill to medium heat (about 350 F).
In a large bowl, combine the yeast, water, and corn syrup and let rest for 10 minutes, until foamy. Stir in 2 cups of flour and the salt. Mix dough with a spoon in the bowl and once it has formed enough to pick-up, transfer it to a counter or work surface that has been lightly dusted with flour. Add remaining 1/2 cup flour while kneading the bread. Once the dough no longer sticks to your hands, divide the dough into 4 equal-sized balls.
Form the dough, on a lightly floured surface, to an oblong flatbread shape of about 5-inches x 7-inches. Stack flatbreads between sheets of parchment or tin foil for ease of throwing onto the grill.
Brush 1 teaspoon olive oil on one side of the flatbread and place flatbread on grill, oiled side down. Drizzle 1 teaspoon olive oil on the other side of the flatbread. Flip flatbread after about 4 minutes, or until the flatbread has grill marks and has puffed up. Serve immediately. Yield: 4 flatbread.

IIIII need to plan better! You do need some heat for this. This was attempt #2 at the same recipe with a toe stub of OH I need a bread for dinner! I threw it on both times after everything was really getting close to done and the coals were cooling off and they just don't get as done as they should.

Dessert of fruit with a cream cheese dip would have nicely secured the food groups for the family. We ate too much as it was though!