I don’t have much to say about this recipe except that grilling season is finally here and I for one could not be happier. Being able to take the cover off the grill and fire it up again after a long winter makes me all sorts of giddy. This year, our grill was covered by several feet of snow for the majority of the winter months and we couldn’t have got at it even if we wanted to. A sad, lonely hump-backed creature it was, covered in its icy white blanket on our patio, hibernating like a bear in its cave. Just waiting for the first breath of spring to shake off it’s cover and come back to life. And come back to life it certainly did. We welcomed it back with open arms and have been putting it to good use since mid-April.
Food just tastes better when it’s cooked on a grill. Oven-broiling is all very well when you don’t have a choice, but nothing beats a grill for bringing out the flavours of the meat or the veggies. That little bit of charring around the edges, that smokiness, it just can’t be beat. I am particularly fond of grilled eggplant, I can’t seem to get enough. I swear I’ve already grilled a dozen eggplants this season and we’re only part way through May. And I highly recommend slices of grilled eggplant in place of a burger bun!
Investing in a good gas grill was one of the best decisions I ever made. I did my research and bought my husband a Weber for Father’s Day a few years ago. I had recently become a stay at home mum and I worried that we couldn’t really afford it, but our smaller charcoal Weber wasn’t very useful for our growing family. It took a lot of time and effort to get going and we had to plan a grilling event well in advance. At first I thought I would get a less expensive gas grill, because there are plenty on the market. But reading the reviews convinced me that it was worth putting my frugality aside and getting a solidly built grill that would last more than a season. We’ve definitely gotten our money’s worth out of that thing.
I also love grilling out because it helps keep my kitchen clean. The food often doesn’t need a lot of advance prep; a little salt and pepper and away you go. But sometimes you want to enhance the flavours of the grill with a little marinade, especially with chicken. This Chipotle Lime marinade is one I just threw together and let it meld into the chicken for a few hours. It was easy and fresh, and had a nice kick without being overly spicy. Happy Grilling!