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 »  Home  »  Regional Editorials  »  Northeast  »  The Pre-Game Meal with Ray Allen
The Pre-Game Meal with Ray Allen
By Tom Landers | Published  07/6/2012 | Northeast | Unrated
The Pre-Game Meal with Ray Allen
Shannon Allen, the wife of NBA All-Star Ray Allen of the Boston Celtics, believes in preparing healthy Pre-Game meals. She says it doesn’t matter whether you’re playing pro basketball before tens of thousands of fans in an arena or lining up a putt on the final hole with your buddies, you need the right fuel for the task.
When their son was diagnosed with diabetes, it really hit home with Shannon and Ray that healthy meals can give a person a decided edge no matter what activity they are taking part in. In addition to all the charitable work Ray does through his foundation, The Ray of Hope Foundation, the couple also stepped up their game in the kitchen. The fruits (and vegetables) of their labor, as well as entrees and desserts, are part of Shannon’s new cooking show, “The Pre-Game Meal.”
Shannon Allen believes there’s no need to sacrifice flavor on the altar of good health. In her show, which debuted recently on Comcast SportsNet and NECN, she prepares delicious recipes that are also good for you with assistance from local sports figures and celebrities.
In this issue, Shannon shares her     husband Ray’s “actual pre-game” meal.     Ray has this before every Celtic’s  basketball game.

Sugar Ray’s Simple & Delicious Baked Chicken Thighs

12 bone-in, skin-on organic, free range chicken thighs
3 tablespoons of extra virgin olive oil
3 tablespoons hot sauce (Frank’s Red Hot or Texas Pete’s)
Kosher salt, freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon of italian seasoning
Glass oven-safe baking dish
Aluminum foil

Preheat the oven to 350-degrees F.
Prepare an oven-safe glass baking dish by lightly coating with nonstick cooking spray. Rinse the chicken in cold water and pat dry.
In a large bowl, mix the olive oil, hot sauce, Kosher salt, black pepper and garlic power. Put the chicken in the mixture, turning the pieces over so they are well coated in the seasoning. Marinate for as long as you have time for: at least 10 minutes or up to over night (covered and refrigerated).
Remove the chicken pieces from the seasoning mixture and place neatly on one layer in the glass baking dish. The chicken thighs should be gently touching each other, but, not on top of each other.  Sprinkle the italian seasoning on top of the arranged chicken thighs and cover the glass baking dish with aluminum foil.
Cook the chicken thighs for one hour at 350-degrees F, covered.   After one hour, turn the heat up to 450-degrees F, uncover and bake the chicken for 10-15 minutes or, until the top of the chicken is crispy and golden brown. Remove from the oven and let stand for 5 minutes.  The juices should run clear when the meat is pierced with a knife.  Perfect to serve with organic long grain brown rice and a steamed green vegetable (broccoli, spinach or asparagus).   Share and enjoy with someone you love!

Shannon Allen is host of The Pre-Game Meal which can be found on NECN Saturdays at 11am & Sundays at 10am on NECN and at 7PM on ComcastSportsNet as well in Golfing Magazine. Follow “The Pre-Game Meal” on at Pre-Game Meal with Shannon Allen