Saturday, January 2, 2010




2 or 3 Baby Beets

1 Tablespoon Sriracha Hot Chili Sauce

Salt and Pepper

Peel and dice Beets. Place Beets in a 2 Qt. sauce pan cover with water and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook till tender about 15 minuter let cool. Puree in a blender the Beets and cooking water. Transfer to a bowl, cover and refrigerate.

Chicken is your choice. I used 2 boneless breasts cut into fingers and 2 thighs I boned.

In a re-closable bag or a bowl combined about 1 cup of Beet puree, Sriracha, Salt and Pepper add Chicken refrigerate 4 Hours or over night


2/3 Beet puree

1/3 cup Tomato sauce

1/4 cup Ketchup

2 Tablespoon brown Sugar

1 Tablespoon Honey

2 Tablespoons Balsamic Vinegar

2 teaspoons Worcestershire sauce

1 teaspoon Tahini

Combined all the ingredients in a sauce pan and mix well, over medium heat bring to a boil stirring frequently, remove from heat

Preheat grill

before cooking the Chicken remove from marinade pat dry with paper towels and coat with oil. I seasoned the Chicken with ground Garam Masala spice mix and Salt.

Starting on the skin side grill till juices run clear. Let rest 5 minutes before serving.

I served it with a creamy Coleslaw with Carrots and diced Beet leaves and white Bead

No comments:

Post a Comment