I passed grilling 101 this week. Only took 25 years, but hey…better late than never!
The key to moist meat: marinade!
Some will say to watch the temperature of your meat as to not over-cook. Been there…done that. Others say to only flip your meat once while grilling. Been there…done that.
Grilled Asian Chicken slightly adapted from AllRecipes.com
1/4 cup low-sodium soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
1 lb boneless chicken breast halves
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in bowl. Pour soy sauce mixture over, and set aside to marinate for 4-8 hours. Grill until cooked through. Serves 4.
Nutrition Information (per serving*): 131 calories; 3.4 g. fat; 85 mg. cholesterol; 295 mg. sodium; 3 g. carbohydrate; 0 g. fiber; 23.8 g. protein
*Only 20% of the marinade was absorbed — I measured! So the nutrition information reflects the amount of marinade actually used.
Result: Seeeeriously, I turn my nose up to chicken on the grill…because it’s always so bland and dry. THIS, however, was some of the best chicken everrr. The flavor was phenomenal, and you could cut the chicken with a fork. Perfection! Plus, you can’t really beat it for the calories!
I paired this amazing chicken with 2 favorite veggies: zucchini and butternut squash!
I love veggies…but I love them more with some puh-zazz (i.e. flavor). You, nor I, probably jump up and down over celery sticks or bell peppers…it’s all in how you prepare vegetables that make them oh so delicious!
I tossed the zucchini slices in balsamic vinegar and sauteed them in extra-virgin olive oil. Simple yet packed with lots of punch from the vinegar. There’s just something about zucchini and balsamic vinegar…they’re the perfect pair.
The butternut squash I peeled, seeded, and cut into cubes. I thew the squash in a large Ziplock and tossed with 1 tablespoon of extra-virgin olive oil and then 2 teaspoons of brown sugar and 1 teaspoon of cinnamon. Toss it into a pan coated with cooking spray and sautee until tender and the brown sugar has caramelized.
Question: What fall produce are you anxious to get your hands on?
Squash and apples top my wish list! LOVE fall produce!! And I insist on going apple picking this year! 😀
Eat your veggies!