Monday, August 2, 2010

Grilled Asian Chicken with Bistro Home Fries

So tonight I made a great quick marinade for skinless boneless chicken breast. Now I don't know about you but the chicken that you get at the store, at least for my family, is always too big and too thick. So I have taken to using only two of the gigantic chicken breasts, and butterflying them to create four nicely portioned (in fact might still be on the bigger side as far as a nutritionist is concerned) pieces. I put these in my marinade for maybe 10 minutes while I shucked my corn and prepared my home fries. Now the original idea was to have green beans with this meal, however being camping for the last five days didn't prepare me for the mess that was my green bean stash so I had to switch to something else. Notice too that I call them home fries and not just fries. I could do fries with my mandolin but sometimes just chopping them up into home fries takes less time and energy. My husband does all the BBQ so I can't take credit most of the time during the summer for our meals but I prep it all and then out to the backyard it goes. He uses a Le Creuset grill pan on our grill for anything that might fall through the grate so these potatoes pick up a lot of great BBQ flavor even if it is a gas BBQ.

As you can see above & below I use liberal amounts of pepper and herbs. This particular recipe had salt and pepper, olive oil, garlic powder (fresh garlic tends to burn on the grill) and parsley. Use whatever herbs you like, sometimes I like thyme, or rosemary but not too much to overpower everything else. If you don't have a grill pan, use an old cookie sheet, or even make a "cookie sheetesque" thing of tin foil (easy clean up). Throw it on the grill close the lid, maybe flip once after 10-15 minutes but overall just leave 'em the heck alone for 20-30 minutes (depends on how thick you cut them) but give them a taste as you go, remember they are hot, but you will know when they are ready. My husband likes to think I don't know he does this but honestly I swear they come back significantly lesser in volume than they went out the back door, and not just because of the cooking process, has more to do with the cooker!

Close up!

These home fries are one my families favorite things about summer, and grill action. OK now for the quick Asian marinade!

Grilled Asian Chicken Marinade
2 tbsp soy sauce
2 tbsp Dijon mustard
1/4 cup orange juice
1/4 cup honey
1/4 cup olive oil
pinch of red pepper flakes
2 tsp sesame oil ( I love this flavoring but some might find it too bold, use as you like)
1. Mix all together in a Ziploc, throw in your chicken breast squeeze it all around to quickly coat, leave on the counter for 10-15 minutes and then straight to the grill.

**Taken from Relish! My favorite go to meal planning site.

QUICK AND EASY! And  as my daughter says, "Yummy in my tummy, mommy. This is good, my favorite." (She is in her favorite stage, everything is her absolute favorite).

This post is linked up with Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table.


  1. I agree with your daughter - "Yummy in my tummy"! I've never used sesame oil - but I'd love to give it a try.

  2. Mmm, that looks really good! I'm always looking for new ways to cook chicken. Thanks for sharing the yummy recipe! :)

  3. Sounds easy and delicious! Love these flavors.

  4. Your marinade sounds great!

  5. It is so easy, if you guys try it let me know if you liked it!


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