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!
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.