To kick off OK!’s 30 Days of Summer Meals Celebrity Chef and Gold’s Gym Fitness Institute’s Robert Irvine shares a dinner idea that will knock your socks off. Full of flavor, you’ll find yourself making Grilled Cuban Chicken again and again.

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Grilled Cuban Chicken - Robert IrvineGrilled Cuban Chicken
3 lbs. Boneless Chicken Breast
3 Tbsp. Cuban Dry Rub (recipe to follow)
1 Cup Cilantro Chimichurri (recipe to follow)
1 Vidalia Onion, ½ Inch Thick Cut Rings
2 Tbsp. Grape Seed Oil
½ a bunch of Cilantro Sprigs
Crispy Plantain Chips
12 Lime Wedges
Salt and Pepper to Taste

Pre-heat the grill and rub the chicken on both sides with the Cuban rub. Place rubbed chicken back into fridge while prepping onions. Brush the sliced onions with grape seed oil and season with salt and pepper. Place the rubbed chicken on the grill and cook chicken through until done and internal temperature of 165 degrees is reached. Add the thick sliced seasoned onions to the grill when chicken is almost done. Grill the onions on both sides while keeping the sliced onion rings.

Together, this will make them easier to grill. Once the onions are tender and chicken is done, let the chicken rest while grilled onions are placed into a mixing bowl. Squeeze 6 of the lime wedges on top of the onions. Add some of the cilantro sprigs into the bowl with the warm grilled onions and lime juice. Season the onions with salt and pepper, toss gently and set aside.

To serve the Cuban grilled chicken, sliced the chicken on a bias cut and arrange on a large platter. Scatter the warm grilled onions on top of the sliced chicken, drizzle with the cilantro chimichurri and garnish the dish with the remaining cilantro sprigs and lime wedges.

Cuban Dry Rub
2 Tbsp. Cumin Powder
2 Tbsp. Paprika
2 Tsp. Garlic Powder
1 Tsp. Crushed Red Pepper
2 Tbsp. Cajun Seasoning
1 Tbsp. Salt

Mix spices together.

Cilantro Chimichurri
1 Bunch Cilantro
1 Bunch Parsley
1 Dash Crushed Red Pepper
3 Garlic Cloves
1 Cup Grapeseed Oil
1 Lemon – Lemon Juice
2 Lemons – Lemon Zest
1 Tbsp. Red Vinegar
2 Tbsp. Water

Place all ingredients together into a blender and puree well until almost smooth.

Roasted Beet Salad
1 Lb. Roasted Golden Beets, Peeled & Sliced (recipe to follow)
4 Oz. Roasted Walnuts & Pecans (recipe to follow)
8 Oz. Champagne Vinaigrette (recipe to follow)
4 Heads Frisee Lettuce, Cut in Half
20 Shavings – Ricotta Salata Cheese, Shaved
4 Oz. Fennel, Thin Julienned
2 Shallots, Thin Julienned
1 Apple – Green Apple, Peeled & Sliced
Salt and Pepper to Taste

Rinse the frisee to clean and let dry. Chop the frisee in half and chill. Peel the beets and slice into small wedges. Julienne the shallots and fennel and place in a mixing bowl with the beets. Add the sliced apple and the vinaigrette. Toss and season with salt and pepper. Add the frisee and toss lightly. Arrange salad onto a plate and top with the toasted nuts and shaved cheese.

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Champagne Vinaigrette
2 Oz. Champagne Vinegar
3 Shallots, Minced
4 Oz. Lemon Juice
2 Tbsp. Dijon Mustard
2 Cups Extra Virgin Olive Oil
Salt and Pepper to Taste

Place the shallots and vinegar in a mixing bowl. Stir and let set for 10 minutes to allow the shallots to pickle. Add the lemon juice and mustard. Stir well. Continue to whisk the ingredients and slowly pour in the oil. Once all oil is added, season to taste.

OK! Wine Pairing: Try 14 Hands 2012 Merlot, a beautiful blend of aromas of dark stone fruits and cherries.

What’s your go-to summer meal? Tell us in the comments or tweet @OKMagazine.

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