Sweet & Spicy Tangerine Glazed Grilled Chicken

Bobby Flay had me for a twofer — those amazing grilled potatoes are merely a side to complement this fabulous chicken. The chicken is seasoned in two ways: first a spice rub that forms a delicious crust while the chicken is grilling, and secondly the glaze which is sticky and sweet.

This balance of spicy crust + sweet glaze is absolutely the right way to do BBQ. I will be honest: my normal routine for grilled chicken breasts is this: salt, pepper, Italian seasoning out of a jar, olive oil, put on grill. That’s it. Simple and tasty.

But when you are looking for more. For that extra special something. For a break from the ordinary. This is it!

By the way, if you have trouble with grilled chicken breasts becoming too dry, check out my article on keeping chicken moist and tender, even when grilling.

With summer (i.e. barbecue season) coming to an end, I suggest you make this now. Otherwise you’ll regret it for the entire year.

Read the recipe and the rest of the post here…

Genius Grilled Potatoes with Roasted Garlic-Herb Dressing

I might be in love with Bobby Flay. I have never tried a recipe of his that I didn’t fall in love with. (Except the ones that include cilantro, but that’s only because I hate the taste of it. Usually I just replace with another herb and still get stellar results.)

Why the word “genius” in the title of this post? Because of the two-step cooking process. See, Bobby realizes that if you just throw raw potatoes on the grill, the outside will burn before the inside is done cooking. So you will have a charred potato that is still raw in the middle. Bobby’s solution? Par-boil those babies before throwing them on the grill. That way, most of the cooking is done in a pot on the stove and the potatoes are grilled for only a few minutes to get some gorgeous grill marks and crust on the outside.

Finally, I just want to say, that my stick blender is amazing- with it, the dressing comes together in less than 10 seconds.

Attention: there are a lot of steps in this recipe and you will have too many dishes to do. My suggestion: pour yourself a glass of white wine, put on some music, and take the extra time. All those steps are vital to the final dish and you will be very happy that you didn’t take shortcuts.

By the way, the dressing recipes makes twice the amount you need for the potatoes. Go ahead and make all of it. Use it on your sandwich, as a dip for your fries, as a marinade for chicken. It’s versatile and it’s delicious.

Read the recipe and the rest of the post here…