Cilantro Chicken

This was so good, made it yesterday and it was delicious!! So easy and great to eat off the grill.

2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

Directions:

1. Place chicken in a large zip baggie.
2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.
3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.
4. Remove chicken to a platter and brush the sweet chili sauce on top. ( We brushed it on while it was on the grill)

Crispy Quinoa Bites

I have been trying to find some good recipes with Quinoa. But I have had some hard trouble finding something that is really good until I came across this recipe. I could eat these all day.

Crispy Quinoa Bites

Ingredients

• ½ cup uncooked quinoa
• ½ cup uncooked black rice
• 2 large eggs
• 1 cup Vidalia onions, finely chopped
• 1 cup dairy-free shredded mozzarella cheese
• 3 garlic cloves, minced
• ½ cup fresh basil, finely chopped
• ⅓ cup grape tomatoes, diced
• ½ tsp. sea salt
• ½ tsp. freshly ground pepper
• 1 tsp. chili powder
• 2 chives, finely chopped, for garnish
• 2 cups of homemade tomato sauce, for serving

                                                                    

Instructions

1. Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
4. Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
5. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
6. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce or Marinara for dipping.