Chillin’ & Grillin’

By: June Owens

Summer is heating up and with it comes the aromas of backyard grilling everywhere. Loving to be outdoors making memories with the family, we have decided to make this season our most oven-free as possible. There are so many flavorful combinations we have already tried and lots more on the horizon. But with the following dynamic duo, there is sure to be lots of tummy pleasing smiles along with the chillin’ and grillin’ in the days ahead.

GRILLED JERK CHICKEN WITH MAGO SALSA (4 servings)

Ingredients …

• 1 peeled and diced mango
• 1 diced avocado
• 1 diced red onion
• 1/3 c fresh cilantro
• 1 minced jalapeno
• Juice of 2 limes
• Salt and pepper
• 1.5 pounds thin-cut boneless/skinless chicken breasts
• 1.5 Tbsp jerk seasoning
• Extra virgin olive oil (or cooking spray for an even healthier option)
• Cooked rice (white, brown, wild, or cauliflower are all great choices)

Procedure …

1. Toss the mango, avocado, red onion, cilantro, jalapeño, and lime juice together in a bowl and season with salt and pepper.
2. Season the chicken with salt, pepper, and jerk seasoning.
   • Feel free to make your own with a combination of 1 Tbsp garlic powder, 2 tsp cayenne pepper, 2 tsp onion powder, 2 tsp dried thyme, 2 tsp dried parsley, 2 tsp sugar (or Splenda), 2 tsp salt, ½ tsp black pepper, ½ tsp crushed red pepper, ½ tsp ground nutmeg, and ¼ tsp ground cinnamon.
3. Turn the grill on high, brush the chicken and the grill grates with olive oil or add cooking spray.
4. Grill the chicken approximately 4 minutes per side, until charred (to preference) and fully cooked through at 165 degrees.
5. Serve the chicken with rice and the mango salsa from step 1.

SMORES NACHOS

Ingredients …

• Graham crackers
• Mini marshmallows
• Regular-sized marshmallows
• Chocolate chips

Procedure …

1. Break the graham crackers and spread them in the bottom of a cast iron pan, the number used will depend on your pan size, but we generally use at least 2 full ones.
2. Layer mini marshmallows on top of the graham crackers.
3. Add a layer of chocolate chips.
4. Repeat steps 1 through 3, adding a little extra chocolate chips to the top.
5. Add some regular-sized marshmallows as the last layer, leaving some space between them.
6. Grill for about 7 minutes, or until the marshmallows and chocolate appear well melted, keeping a close eye on them to avoid burning.
7. Scoop onto plates and use additional graham crackers or forks to enjoy.