Cooking for Zo

I was in the middle of making a dessert for our trip up to the Shakespeare Festival and Zo asked, "What are we having for dinner?" I did not have a clue what we were going to have! I jotted this recipe down on a piece of paper and said, "How about this?" Zo went to making it and I thought we might have to go out to dinner tonight... I mean when I just write something down in less than five minutes I do not expect much from it. BOY WAS I WRONG TO THINK THAT! Once again the meal I did not try on at all came out better than the recipes I plan for weeks and months. This chicken and this sauce was great! So much so that I plan on making a full chicken breast and a sandwich based off of this recipe. Enjoy!

Ingredients:

2 tbsp Jack Daniel's Honey Dijon

1 medium green onion (chopped)

1 tbsp Volcanic lemon juice

2 tbsp fresh cilantro (chopped)

1/2 tsp garlic salt

1 Jalapeno (diced)

1/4 tsp smoked paprika

1/4 cup mayonnaise

1 garlic clove (minced)

1/4-1/2 tsp cayenne

1/4 tsp cumin

2 tsp lemon juice

1/4 tsp liquid smoked

fresh crack pepper (to taste)

kosher salt (to taste)

Whisk together all ingredients in a medium bowl and chill until ready to use.

Mix together all chicken ingredients in a medium bowl, cover and let chill in refrigerator for 30 minutes.

Preheat grill to medium heat. Once chicken has marinated, place a piece of aluminum foil under the rack the chicken will be grilling (encase it falls through it will be caught.) You can also place a grilling rack for fish on the same rack you will be grilling the chicken. Grill chicken pieces for 5 minutes. Flip chicken using tongs and grill for 5-7 minutes or until chicken is cooked through (flipping again if necessary.)

Remove chicken from grill and let cool 1-3 minutes before serving with sauce. Enjoy!