Tonight's cook: freezer burned chicken breast...

[JimK]

...with raspberry chipotle marinade/glaze, jasmine rice, and "Lampe style" grilled peppers.

OK, the chicken actually wasn't freezer burned, but it has been in there for about 6 months. Came home tonight and wanted to grill. Didn't have anything fresh, so I went freezer, pantry, and garden diving. Grabbed a pack of boneless breast from the freezer, jasmine rice from the pantry and some poblanos and serranos from the garden. I also had a raspberry chipotle marinade in the pantry. Didn't have much time to soak the BSB, so I glazed with it while it cooked. And to top it all off, I managed to finish and get everything off the grill just seconds before the sky opened up with torrential downpours.

Almost ready...

Off:

Plated (note to self: get some different colored plates):

 

[John Solak]

Great looking chicken. It has a really nice color a grill marks.

 

[Bob Correll]

Super looking cook & pics Jim!

 

[Clark Deutscher]

Looks great, love the grilled peppers!

Clark

 

[Wolgast]

Really nice looking chicken u got there.
Grill marks are exeptional!

Bless

 

[Jim Lampe]

Note to JimK:
EXCELLENT!
Love the peppers on the grille, I've stopped buying em...waiting for my harvest...

 

[Pat Smith]

Looks like you hit the "Miracle Moment" of BSB - the moment when the breasts are done but before they turn dry. If you can hit that spot, they're great and it looks like you nailed it!

Great cookeration!

Pat

 

[JimK]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Solak:
It has a really nice color a grill marks. </div></BLOCKQUOTE>

The sugars in that raspberry chipotle marinade really helped those grill marks when they caramelized.

 

[Chris E]

Jim, do you have your charcoal grate raised? Or just a pile of charcoal down there.