Grilled Chicken & Vegetables
July 19th 2009 02:23
I had intended to grill tuna steaks tonight, but couldn't find any in the five supermarkets I went to. I ended up grilling chicken instead. I mixed up the marinade myself, and probably used too many ingredients, but it tasted REALLY GOOD!
CHICKEN MARINADE:
1/3 cup olive oil
1/4 cup soy sauce
1 tablespoon sesame seed oil
1 tablespoon teriyaki sauce
1 tablespoon rice vinegar
1/2 inch fresh ginger - rough chopped
4 cloves garlic - rough chopped
4 very small onions (pearl onions) sliced very thin then separated
1/2 teaspoon corriander seed
1/2 teaspoon marjoram
1/4 teaspoon crushed rosemary
1/4 teaspoon mint flakes
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 tablespoons sweet & sour sauce
1 tablespoon lemon juice
1 tablespoon lime juice
Whisk it all together and pour over 8 boneless, skinless chicken breasts. Let marinate for 30 minutes to an hour. Grill about 10-15 minutes on each side.
To make a meal, I also cut up some zucchini and yellow squash in 1-1/2 inch slices and quartered some medium onions. The marinade for this was McCormick Vegetable seasoning - 1 tablespoon along with 1 tablespoon canola oil. Marinate for about 30 minutes and skewer to cook on grill. This only took about 1/2 the time as the chicken, so wait to put it on.
I found some very small red potatoes at the local produce stand. I sliced them in half then placed them on a foil lined cookie sheet. I added 1/4 cup margarine cut in small cubes, and moderately sprinkled with garlic salt, onion powder, and black pepper. I added just a dash of red pepper flakes. Wrap it all up in the foil and place on the back of the grill while the chicken cooks.
We added some sliced tomatoes. The whole thing made a wonderful meal. And it was all cooked on the grill! (No dirty pots and pans!!!!)
CHICKEN MARINADE:
1/3 cup olive oil
1/4 cup soy sauce
1 tablespoon sesame seed oil
1 tablespoon teriyaki sauce
1 tablespoon rice vinegar
1/2 inch fresh ginger - rough chopped
4 cloves garlic - rough chopped
4 very small onions (pearl onions) sliced very thin then separated
1/2 teaspoon corriander seed
1/2 teaspoon marjoram
1/4 teaspoon mint flakes
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 tablespoons sweet & sour sauce
1 tablespoon lemon juice
1 tablespoon lime juice
Whisk it all together and pour over 8 boneless, skinless chicken breasts. Let marinate for 30 minutes to an hour. Grill about 10-15 minutes on each side.
To make a meal, I also cut up some zucchini and yellow squash in 1-1/2 inch slices and quartered some medium onions. The marinade for this was McCormick Vegetable seasoning - 1 tablespoon along with 1 tablespoon canola oil. Marinate for about 30 minutes and skewer to cook on grill. This only took about 1/2 the time as the chicken, so wait to put it on.
I found some very small red potatoes at the local produce stand. I sliced them in half then placed them on a foil lined cookie sheet. I added 1/4 cup margarine cut in small cubes, and moderately sprinkled with garlic salt, onion powder, and black pepper. I added just a dash of red pepper flakes. Wrap it all up in the foil and place on the back of the grill while the chicken cooks.
We added some sliced tomatoes. The whole thing made a wonderful meal. And it was all cooked on the grill! (No dirty pots and pans!!!!)
Everyone loved this tasty meal!
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