Daily Archives: August 21, 2012

So Here’s Some Fun News

You may already be aware of this (I mentioned it on Facebook and my partners in crime have mentioned it too) but I think it is worth sharing again because I am just THAT DARN EXCITED!

On September 29 The Clothes Make the Girl, Nom Nom Paleo and I are combining forces to bring you A Day of Bad-Assery in Gorgeous Colorado. Well, ok so the event is not actually called that, but don’t you think I didn’t suggest it! The event is actually called Do It Better — A Practical Guide to Paleo and it will be a day of information, stories, good fun and lots of informative tips. We are three Paleo-loving chicks who like to chat. And there’s no one we’d rather chat with than you!

We’re coming together in beautiful Estes Park, Colorado to share with you some real life tips to mastering the Paleo lifestyle, and how you can use it to live your best life. I can’t think of a better location, and I’d love it if you’d join us.

Here is the scoop:

Whether you live in Colorado, or are just looking for an excuse for a weekend away to learn something new and see a new place, I would love to see you there.

For more information, check out the event listing. For questions or to register by phone contact Cami at 888-691-9622 or via email at paleoevents@ymcarockies.org.

If you don’t think you can make it but would like to support the event, I’d love it if you shared this post with anyone you think would benefit. Thanks for all of your support!

Blackened Grilled Chicken

Blackened is a word where the more you type it, the more it doesn’t look like a real word. I assure you it is. And speaking of real, this blackened chicken is REAL-ly DELICIOUS.

In my arsenal of super simple recipes, this one ranks close to the top.  I’ve made this chicken every week since we’ve been doing the Whole 30 because I can prep and grill it quickly on Sunday and it’s perfect to have laying around as Post-workout protein, a salad topping for a quick lunch, or to chop into chunks and mix up with some homemade mayo and celery for a spicy Cajun chicken salad.

Simplicity, for the win.

Blackening is a cooking technique that involves butter, spices and a hot cast iron skillet, and is traditionally used for fish. But if you mix up a blackening rub and use it on grilled chicken, you evoke all the fun and flavor of blackening, but without having to stand in front of a hot stove during the summer.

So let’s talk about essential steps. There are three. You ready?

3 Step Blackened Grilled Chicken
  • ¼ Cup Salt
  • 1 Quart Water
  • 4-6 Large Chicken Breasts
  • 2 tablespoons paprika
  • 1 tablespoon ground dried oregano
  • 1 tablespoon ground dried thyme
  • 1 tablespoon cayenne pepper
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon finely ground white pepper
  • 1 teaspoon garlic powder
  • Oil for your grill
  1. Brine Your Chicken Breasts -- This sounds very fancy but it is actually really easy. Ever since I learned how to do this, I won't grill chicken breasts without brining. It makes THAT big of a difference. All you do is throw your chicken breasts in a gallon sized ziploc bag. Then in a pyrex mix ¼ Cup of Salt into 1 Quart of water until it is mostly dissolved. Pour the mixture into your bag of chicken and let it sit for an hour or two. Note: I keep my ziploc bag inside another bowl just in case it decides to leak or something. Chicken juice leaking in the fridge is No Bueno.
  2. Liberally Sprinkle Your Rub Onto The Chicken. Then, um...Rub. Get a good coating on each side so it can get all up in your chicken. The brine gives you moisture and flavor from the inside, the rub is giving you a little FLAVA for the outside.
  3. Oil Up Your Grill and Grill Out! Make sure to oil the grates of your grill so there is no sticking (pour a little on a paper towel, turn the heat down for a quick second, rub your grates, presto!) Grill your chicken breasts until they are full cooked inside (depends on the size and thickness of your breast, but I usually find it to be somewhere between 5 minutes each side with the grill open, and a few minutes with grill closed.)


See? I told you it was easy!

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