Like most home cooks unless it’s a special occasion or a dinner party, what’s for dinner is largely dictated by whats in the fridge. After a big shop options abound, but when I’m a couple of days out I need to figure out ways to spice up the old stand bys.
I always buy whole birds – so generally there are a couple floating around ( we officially became a two bird family last year). They get roasted a bunch and I like to mix up the spices I use – generally chosen by what I’m in the mood for since I’m cooking. I like to spatchcock the birds and marinate them in the am. A quickie bbq sauce of sorts adds that extra something.
In my attempt to finally use up up those too brown bananas ( which get chucked more than I would like to admit) I played around with my standard 1-2-3-4 cake (recipe is on the website) and tried to make it a bit healthier (some straggling pineapple became the filing). I swapped out 1/2 the butter for vegetable oil and replaced some of the sugar with honey. I also, like to add 1/2 cup of sour cream along with the 3- 4 bananas.
To round out the Birds and Cake I went with Brown Rice and Garlic Beans. All crowd favorites.
Soy and Grapefruit Grilled Chickens with Sweet Chili & Mustard BBQ Sauce
2 chickens spatchcocked
1 cup soy sauce
1/2 cup olive oil
5 cloves garlic minced
2 grapefruits cut in half
1 orange
In a large bowl add the chickens. Pour the Soy Sauce & Olive Olive oil over birds. Squeeze the citrus over Birds and add to the bowl. Add minced garlic and toss well. Cover and marinate for at least 3 hours – turning the birds occasionally.
Heat Grill to high. When hot add birds skin side down and cook for 10 minutes flip and cook for another 10 minutes. Turn of the middle Burner and place Birds in Middle, Baste with the Sweet Chili & Mustard BBQ Sauce for another 20 minutes . Remove to a platter and let rest for 10 minutes before serving. Serving Birds on a bed of Brown rice.
Sweet Chili & Mustard BBQ Sauce
1 cup Thai sweet chili sauce or sweet chili sauce of choice
1 tablespoon dijon mustard
1 tablespoon lemon juice
Mix well and baste chicken while cooking.
When the chicken goes on start your Brown Rice and cook according to direction.
Serve as a one platter Dish. With the Rice and Garlic Beans arrange around.
