CaseT
TVWBB Platinum Member
Its been freaking hot here and its supposed to be freaking hot for the next couple weeks. So eating light at night has been the theme.
I see that roadside chicken is popular here. I have had the recipe for several years, found on a food blog, but have never made it. Let me tell you it wont be the last time.
Here's the chicken and grilled corn salad recipes:
ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Blend everything together, and marinate 2-4 hours. You will need this mixture for basting while cooking. I'd suggest making a fresh batch and not to use the mix that you used to marinate the chicken in
Grilled Corn Salad
6 ears of corn, grilled and charred. (cool completely prior to mixing with other ingredients.)
2 bell peppers (any color will do) chopped to size of corn kernels
bunch of cherry, pear, or grape tomatoes quartered (started with a small container)
1 Avocado cut into 1/4"-3/8" chunks
1 small red onion finely diced (scallions could be used too)
3-4 Garlic cloves minced
1 jalapeno finely diced
3 limes - juice and zest
Bunch of Cilantro chopped
1 can Black Beans (red or chili beans even garbanzo would work)
1/2 cup EVOO
Salt, Black pepper, Chipotle powder to taste
I see that roadside chicken is popular here. I have had the recipe for several years, found on a food blog, but have never made it. Let me tell you it wont be the last time.
Here's the chicken and grilled corn salad recipes:
ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Blend everything together, and marinate 2-4 hours. You will need this mixture for basting while cooking. I'd suggest making a fresh batch and not to use the mix that you used to marinate the chicken in
Grilled Corn Salad
6 ears of corn, grilled and charred. (cool completely prior to mixing with other ingredients.)
2 bell peppers (any color will do) chopped to size of corn kernels
bunch of cherry, pear, or grape tomatoes quartered (started with a small container)
1 Avocado cut into 1/4"-3/8" chunks
1 small red onion finely diced (scallions could be used too)
3-4 Garlic cloves minced
1 jalapeno finely diced
3 limes - juice and zest
Bunch of Cilantro chopped
1 can Black Beans (red or chili beans even garbanzo would work)
1/2 cup EVOO
Salt, Black pepper, Chipotle powder to taste
