Gooood morning, Monday!
I received lots of delicious recipes for this week’s Blogger Secret Ingredient: Paprika contest. Thank you to all who participated! 😀
Tiffany in Tulsa submitted one of her husband’s favorite recipes. While she wants to keep from him that this recipe is not only delicious but also healthy, I wanted to let you all in on that secret. Tiffany’s submission was for Butterflied Grilled Chicken with a Chile-Lime Rub.
Butterflied Grilled Chicken with a Chile-Lime Rub from Tiffany in Tulsa
3 tablespoons Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Pinch of ground cinnamon
1 3 1/2- to 4-pound chicken
Combine Paprika and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste. (I also add a little bit of chili powder as well to give it some additional kick!)
Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. (Make sure you go under the skin on the breasts just like you would with a turkey it makes it super moist and yummy) Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
As well as a savory Hungarian Mushroom Soup
Evan of Food Makes Fun Fuel submitted Paprika Potatoes with Ground Beef
3 tablespoons olive oil
1 1/2 pounds white potato, baked and cooled
1/2 pound sweet potato, baked and cooled
1 red onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lb beef
Dice the potatoes and chop the onion. Heat a pan to medium-high heat with the oil. Sautee the onion and potatoes for 5-10 minutes or until beginning to brown. Season with paprika, salt, and pepper. In a skillet, brown the beef through. Once cooked, add to the potato pan and continue cooking for 2-5 minutes until done. Makes 4 servings.
After much consideration and discussion over last night’s dinner table, the winner is…
TIFFANY with her Butterflied Grilled Chicken with a Chile-Lime Rub!
I chose this recipe because the paprika is used along with a multitude of other flavors – lime juice, cumin, cinnamon, and coriander to name a few. While paprika makes my tongue to cart-wheels as is, this mix of flavors sounds like a most unique and delicious combination! Plus, it’s grilling season! 😀
Thank you to all of those who participated…ALL of the recipes look divine!
Paprika not your thing? Mo of Recipes by Mo is hosting this week’s Blogger Secret Ingredient contest. Stop by to discover the secret ingredient for the week!
Question: If you were to choose a favorite “Secret Ingredient” what would you choose?
P.S. I’m celebrating something special tomorrow…stop by to celebrate with me 😉
Back to the early grind,