Grilling!

We busted out the grill on Sunday and made some delicious marinated chicken breast with grilled veggies. Both turned out pretty great. Although one of the tough things about a new grill is learning heat distribution and levels. We've also got to figure out cooking times on our new grill because no two grills are alike. So we'll learn with time how to perfect chicken, steak, pork, etc. but for our grill's inaugural run it wasn't too bad. Here's what we did:

Grilled Chicken Marinade:

2 Cups of Water

2 Cups of Brown Sugar

2 Cups of Soy Sauce

1 Clove of Garlic

1 Bunch of Scallions

1 Can of Coconut Milk

(I stole this marinade from pinterest, by the way)

Be sure to marinade the chicken breasts overnight. The brown sugar adds great caramelization to the meat and you can really taste the coconut milk and soy sauce. I grilled the chicken on low/med heat for about 7 min on each side. 

For the veggies, chop them up into larger chunks (smaller pieces will fall through the grill as you can see in the picture above with a lonely union trapped under the grill) and throw them in a bowl with some light olive oil (I like the mild flavor of light olive oil, rather than regular olive oil. I find regular olive oil to be too strong) and salt and pepper. Grill them for a couple of minutes on each side with high heat.

Place chicken and veggies over white sticky rice. And I like to dip the chicken in Sriratcha sauce (heaven's nector). Anyway, it's a very simple dish, but pretty delicious!

Try it out, son!