It's warm. It's sunny. The air is still. And best of all, it's a national holiday!
The 25th of April is Italy's Festa della Liberazione.
That means no work and no school. And there's no better way to spend the day than grill our lunch and stay outdoors while basking under the sun.
We had plans of having a relaxing lunch in an agriturismo and let the kids finish their energy in the garden along with their friends but this possibility got thwarted when my son woke up with a roaring fever a couple of days before. So home it was and I had the kitchen to run and the grill for my husband.
Not all problems are bad at all because sometimes, they pave way to better things. Just like this lunch. We had been looking forward to the sumptuous lunch menu we were supposed to have at the agriturismo. Disappointment (and guilt for feeling bad) was evident in the air but this grilled lunch came out a winner instead.
Thank God Suzanne of You Made That? came up with this extra delicious chicken recipe. She made it for her little picky-eaters who loved it and since I have my own little picky-eaters, I went for her Asian inspired recipe. My kids are not new to Asian dishes because I make sure they know their passive heritage and have been introducing to them some dishes that have mild Asian flavors. We eat Italian food 90% of the time and I leave the other 10% room for Asian cuisine awareness for my kids.
I partnered Suzanne's chicken with java rice. It doesn't have anything to do with Javanese cuisine, as I have learned while making this post. The Philippine version had been popularized as java rice that comes with grilled chicken thighs. I grew up with that combination and it's something that I wish I can recreate at home but it just remains in my memory as something outstandingly delicious but as much as I juggle my memory, I cannot pinpoint the exact taste anymore. It had been more than a decade since I last had it.
I used annatto oil to color the rice. It's just a simple mixture of annatto seeds cooked with extra virgin olive oil (or any oil) for a few minutes. Here's the recipe of Panlasang Pinoy that I followed. As for guiding me in composing the java rice, I referred to Yummy's recipe. I omitted the strong spices and filled up the rice with what I had at home and what the kids would like. At that point, I strayed away from the recipe of the java rice I was following. This discovery of new ingredients gave me a rice recipe that hit well with my family. So, along with Suzanne's honey lime ginger chicken thighs, I will always partner it with my version of java rice. It's a marvelous combination that my kids couldn't stop saying how good the lunch was in between bites.
What is an outdoor grilling without a big bowl of fresh strawberries to enjoy? A bowl of strawberries sweetened with lingonberry concentrate is the newest craze of my kids ever since I bought a bottle in Ikea. I usually use limoncello, vermouth or creme de cassis but since I always have to make two batches, one alcoholic and one non-alcoholic, the lingonberry came out agreeable to everyone.
We are having another day of grilling coming up on Labor Day. I think I might just have a second round of the same menu to hear the kids holler with happiness again.
Have a good weekend everyone and buon appetito!
Honey Lime Ginger Chicken Thighs
original recipe taken from You Made That?
marinade for 6 - 8 chicken thighs
marinade for 6 - 8 chicken thighs
- 1/3 cup or canola or safflower (I used extra virgin olive oil.)
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1/8 cup soy sauce
- 1 lime zested and juiced
- 1 clove garlic, pressed
- 2 teaspoons finely chopped ginger (or you can also grate it.)
- 1/4 teaspoon pepper
- 6-8 chicken thighs (Suzanne used boneless & skinless thighs but I opted for the ones with the skin and bones.)
- Mix all ingredients together then pour over chicken in plastic gallon size zip lock bag, seal and refrigerate for 4-5 hours. I left mine overnight, preparing it the night before.
- Grill chicken on medium high about 10 minutes (without bone) until chicken is no longer pink and juices run clear when cut into the middle, or internal temperature reading on meat thermometer read 160-165 F. I grilled mine on the fire.
- 4 cups cooked jasmine rice (or any similar rice)
- 4 tablespoons annato oil (for recipe, scroll down)
- 1/2 cup salami, diced
- 1 1/2 cups frozen or fresh green peas (I used frozen.)
- 1 cup grilled capsicum, diced (I used the bottled ones.)
- 1 teaspoon mild paprika
- zest of 1 lime
- 1/2 lime, juice
- 1 clove garlic, chopped finely
- 1/2 red onion, chopped finely
- salt & pepper
- Heat annatto oil in a large saucepan. Add garlic, onions and salami. Stir often.
- After about 3 minutes, when the salami are toasted, add green peas. Stir for 5 minutes.
- Add grilled capsicum. Cook for a minute.
- Add rice.
- Coat the rice well with annatto oil. If, you think the color is too light, you can still drizzle a bit of annatto oil to attain a good orangey color.
- Season with paprika, salt, pepper, lime zest and juice. Cook for another 2 minutes. Serve warm.
original recipe taken from Panlasang Pinoy
- 1 1/2 tablespoons annatto seeds (can be bought in any Asian store.)
- 1/4 cup extra virgin olive oil (or any oil)
- Combine annatto seeds and oil in a small saucepan then turn on stove.
- Maintain the heat to medium. When bubbles start to form around the annatto seeds, turn off the heat and let the seeds soak in oil for 1 to 2 minutes (Do not overcook the seeds because it will produce a bitter taste).
- Transfer annatto oil to a container and strain the seeds. Discard seeds.