Leach Family Dinners: Chipotle Lime Grilled Chicken + Beet, Blue Cheese, & Balsamic Vinegar

Chipotle Lime Grilled Chicken

Yield: 6 servings

Ingredients

1/4 cup grapeseed oil
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tbsp freshly grated lime zest
1 tbsp honey or xylitol honey
1 tbsp ground cumin
1 tbsp chipotle powder
1/2 tsp kosher salt
1/4 tsp black pepper
3 lbs bone-in, skin-on chicken parts (drumsticks, thighs or breasts)

Instructions

In a large glass baking dish, combine oil, lime juice, garlic, honey, cumin, chipotle powder, salt and pepper. Stir to combine.
Pat chicken dry with paper towel, then add to baking dish and turn to coat. Let marinate in fridge for 2 or 3 hours, turning occasionally.
Preheat grill to medium heat. Place chicken on grill, skin-side down and place cover on grill (should be well ventilated). Cook for 8 to 10 minutes, or until skin is golden and crisp.
Turn chicken over and cook for 5 more minutes, then check for doneness. Insert an instant read thermometer into thickest part of chicken without touching bone.
Fully cooked chicken should reach 165F. If not, cook 3 to 5 minutes more, until done.

Steamed beets with sauteed greens, blue cheese, and balsamic vinegar

Prep time: 10 minutes
Cooking time: 40 - 60 minutes
Total time: 50 - 70 mins
2 bunches red beets (about 8 - 10 medium), with their greens
2 garlic cloves
1/4 cup extra-virgin olive oil, preferably unfiltered
1/4 chopped pungent red or yellow onion
1/2 cup balsamic vinegar
2/3 cups crumbled blue cheese
Grated lemon zest

Trim the beets, leaving an inch of root and stem on each beet. ( this keeps more of the nutrients inside the beets as a cook.) Set the Greens aside. Scrub beets and place in a steamer basket inside a pot of simmering water. Cover and cook, using a temperature setting that produces a steady release of steam. Add more water to the pot if necessary. Steam the beet until they are tender when pierced with a fork, approximately 40 to 60 minutes, depending on the size of the beets. Remove the cooked Beatz from the steamer basket and let cool.

While the beats are cooking, press or mince the garlic and set aside. Rinse the Greens thoroughly, shake off excess water, and tear the leaves of the ribs in roughly 2 inch pieces. Discard the ribs. Dry the green between layers of paper towels or in a salad spinner, then set.

Combine the olive oil and chopped onions in a medium-size skillet and saute for 3 to 4 minutes over medium-high heat, stirring occasionally, until softened. Add the garlic and the beet greens. Toss the Greens until they are coated with oil, cover, and cook over medium low heat until the greens are wilted but still bright green, about 5 minutes. Set aside.

Bring the balsamic vinegar to a slow boil in a small saucepan over medium heat. Continue to boil, uncovered, until the vinegar has been reduced to about a 1/4 cup, approximately 4-5 minutes.

Trim the roots and stems of the cooled beats, then peel them. Slice them into uniform slices about 1/4 - 1/3 inch thick, then distribute them evenly among four salad plates. Cover the beets with the sauteed beet greens and onions and drizzle with a balsamic reduction. Top with a crumpled cheese and grated zest. Serve warm or at room temperature. You can also refrigerate and serve chilled.