Sunday, July 7, 2013

What's the Skinny??.... Vegan BBQ "honey"-chipotle lime grillen Chik'n with skin!

Another gorgeous day in the city, which means another perfect evening of grilling!  What are some of people's favorite things to grill??....yup, you said it- Chicken.  And what do people love about chicken?  Yes, once again you are correct-  the skin!  So here is an amazing vegan chicken breast recipe with the "skin" attached.  I promise you, you will NOT be dissapointed.  Instead, you will truly be in aw and want to give me a big ole' bear hug.

Here's of a little preview of what is to come!  What's the secret to the "skin"?  Rice paper wrappers!  I have come to realize that these little guys have multiple uses.  You can use the rice wrappers for spring rolls, or even gluten free lasagna.

This is a definite must in my "plantry"

So let's see how to perfect this delicious...

 "Honey" Chipotle-Lime Chik'n with Skin!

Gardein Chik'n Scallopini
rice paper wrappers
mesquite seasoning
Honey-Chipotle-Lime marinade (recipe below)

The first step is to let the Gardein Chik'n Scallopini sit out to thaw a bit.  (you can find this product in the healthy frozen section of your grocery store).  This is the best frozen "chicken" product out there.  Be careful because Morning Star brand and Quorn brand have egg and/or milk products in them!  Season each cutlet with mesquite seasoning and salt/pepper

 Take your rice paper wrappers and soak in warm water for at least 10 seconds (make sure that they do not become too mushy, but are pliable).

Once your rice paper is ready to get, carefully fold it over your chicken cutlets.  If you do not want additional skin, trim the wrappers so that it perfectly fits around each cutlet.

 Now it's time for grilling!  Take those bad boys out to your grill and brush with the "honey" chipotle-lime marinade.  Don't be shy with your sauce!  The more the better.  Grill on each side for roughly 3-5 minutes.  Once flipped, brush with more sauce!

And, the best part is;  you don't have to worry about under-cooking the "chik'n"!

End product is to die for vegan bbq chicken!!!!....pair this fantastic recipe with creamy garlicky collard greens!

For the sauce:
1 can chipotle peppers in sauce
1/4 c agave nectar
1 lime, juiced

In a blender, combine all the ingredients above and adjust to your desire.

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