Thursday, July 30, 2015

Fiery Pepper Jack Chicken

Living, or rather surviving, as a college student can be challenging in many aspects, but none more than having good food and eating well. If you want to go out for dinner, most college students, including my son, have the neighborhood restaurant "discount days" memorized--Tuesdays $1 Burritos, Thursdays 'all-you-can-eat' breadsticks--you get my drift! 


I love to eat out, especially in my favorite local places, like Rocks Bar & Grill in East Lakeview, Chicago, IL. For pub fare, you will get the best tater tots, delicious fresh salads (if you are eating healthy) as well as smattering of old favorites with a new twist. But, cash is frequently not available for this kind of dining during college living--at least not on a regular basis!

So, after having their 'Chicken Caliente Sandwich' the last time our son stopped by (for the third time in 2 months), I figured why not reproduce it at home, but without the brioche bun, carbs and charge. 

If you are a college student loving intense heat and flavor....this recipe is for you. 

Note: Eventhough the individual steps are simple, you will need to do multiples of them! These are easy and worth the effort


Fiery Pepper Jack Chicken

Equipment:
Grill or Grill Pan, non-stick
Large Ziplock Bags
Mixing Bowl
Baking Sheet with foil

Ingredients:

Chicken Marinade:
2 large chicken breasts, butterflied and seasoned with salt, pepper, paprika.
2 Tbls olive oil 
2 Tbls lime juice
3 cloves garlic, minced
1 Tbls sugar
1/4 tsp cumin
1 Tbls paprika
Salt & pepper



Veggies:
1/2 large onion
1 jalapeno, sliced
1/4 serrano, sliced
1 red pepper, sliced
1/2 green pepper


Pepper Jack cheese
Siracha / Thai Chili Aioli 


Instructions:
1. Wash your hands. Heat oven to BROIL.
2. Combine marinade ingredients in large ziplock bag or mixing bowl.



3. Add chicken to marinade x 1-2 hours.


4. Prep and cut veggies. 
5. Saute veggies over MEDIUM heat until slightly browned. 


6. Season w lemon, lime, salt & pepper


7. Pat chicken and season w salt & pepper.
8. Sear on grill or non-stick skillet x 5-6 min each side.






9. Schmear top of each chicken breast with thai aioli and top with veggies.


10. Top with cheese and broil x 2-3 min


If you want a bun, certainly add it, because it may help absorb the heat oils. Enjoy! 
I simply turned it into the main dish, added yellow rice and small arugula salad.