07/16/2007

Recipe of the Week

Grilled Chicken Tostadas

Melissa Griffin, of Lansing, sent today's recipe, which she said she acquired from Family Fun magazine.

"I liked it because the prep work can be done the night before and my whole family loves it,” she writes. "It's on our meal plan at least twice a month during grilling season.”

Griffin notes that her parents live in Kalkaska and that her dad saves the weekly Record-Eagle Food sections for her.

"Each time I see him, he has a stack of newspapers for me to read through,” she added.

Grilled Chicken Tostadas

Marinade:

• 1/2 c. fresh lime juice (about 3-4 limes)
• 1/4 c. soy sauce
• 1/4 c. vegetable oil (plus more for brushing the tortillas)
• 1 T. honey
• 2 t. minced garlic
• 1&1/2 t. chili powder

Tostadas:

• 6 boneless, skinless chicken thighs (about 4 ounces each)
• 8 small corn tortillas
• 1&1/2 c. (6 oz.) shredded Colby-Jack cheese
• 1&1/2 c. shredded lettuce
• Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size Ziplock bag and add all of the marinade ingredients. Press the air out and seal. Turn the bag to thoroughly coat the chicken, and refrigerate for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid and heat for 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting it into 1/2-inch strips.

Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about one minute on a gas grill Before removing them from the grill, sprinkle each one with 1 T. of cheese.

To serve, layer the tortillas with shredded lettuce, the chicken strips, remaining cheese and any additional toppings. Serves six.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. Send recipes, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com.