If not for being a bundle of idiosyncrasies, human beings would not be. Thirst-quenching success ought to quench thirst, instead success breeds the thirst for further success. I need to stop registering for races (at least for a month). For now, it is time for (active) rest. So too is it time for chili. Yes, summertime and the grilling is easy. As there was really no good reason to terminate post-marathon party mode, we’re back at it with more grilled chili and mochas chilled beer. Gravy and olives have established themselves as pre-marathon fixtures. While beer is well ensconced as the post-race beverage of choice, the title of “the day-after flavor-to-savor” is entirely up for grabs. Something has me thinking garlic.
1 T chili powder
1 t cumin
½ t red pepper flakes
½ t coriander
½ t seasoned salt
1 lb boneless skinless chicken thighs, cubed
½ lb sliced white mushrooms
7 cloves garlic mashed
- To an aluminum pie tin, add the seasonings and mix well.
- Add chicken cubes and coat turn to coat the chicken meat with delicious chili seasoning.
- Top the seasoned chicken with mashed garlic.
- Top with sliced mushrooms.
- Seat the pie tin with foil and grill over high heat until the meat is fully cooked. This will take roughly 15 minutes.
While I had not set out to recapitulate sriracha in a grilled-chicken-chili form, I believe that I done so. Cool. The flavor was strong, but fair. A nice one-two punch of garlic-piquant was in abundantly clear evidence. Additionally, grilling with a cast-off foil pie tin is a blast. Let your imagination run completely wild. The ITP found this dish “spicy, but delicious.” Pre left mid-meal to attend to a prearranged engagement but prior to his departure, he insisted that I leave the remains of his chili so that he’d be able to finish them upon his return home. Higher praise has likely never been given to any of my chili. (Moment of silence, reverence.)