This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes Im posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are Make it your own self meals.) Ive never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I’ve had a lot of positive feedback no matter what I cook it on.
When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken. My friend Tara introduced me to making Brussels on the grill. She had us over for dinner one night and her husband had steaks grilling along with corn and these Brussels! I added some Balsamic Glaze to because I love the combination. Enjoy!