During summer, there are a few things as perfect as BBQ chicken and the flavours of avocado, corn, jicama, pineapple and lime. Featuring free range chicken from our friends at The Butcher Shoppe and a pineapple salsa that you’ll want to put on everything, this is the kind of dinner we eat once / week throughout all of July - August.
Free range chicken rubbed w/ chipotle, red chili dust, cinnamon, cumin, garlic, paprika, black pepper
Pineapple salsa (pineapple, red onion, garlic, lime, cilantro, honey, extra virgin olive oil, sea salt)
Jicama aguachile (jicama, red onion, cilantro, lime, mint, parsley, extra virgin olive oil, sea salt)
Pickled corn (fresh corn, rice wine vinegar, maple syrup)
WHAT YOU’LL NEED AT HOME
A BBQ (this meal is designed to be cooked on the grill). You can attempt to re-create it in the oven or on the stove but our instructions are designed for the BBQ.
HOW WE EAT IT
With the sun beaming on our face.
3-4 days in the fridge. We can’t guarantee freshness after that.