Grilled Asian Chicken Part Deux

Click here for the original post and marinade recipe.

This is a meal that is one of my husbands favorite, white rice, grilled veggies, and Asian marinaded chicken. I think if my daughter wasn't a little distracted with Dora's birthday show I would have had more of her attention but as it was she ate a few grilled squash and onion and half a chicken breast and some rice which is pretty good. Again this marinade is quick (this one went for about 15 minutes) and it lends itself to great grill marks.

The chicken breasts, I have mentioned before, lately are HUGE! I have just automatically taken to butterflying the breasts (so I start out with two HUGE breasts and end up with Four) which is usually enough for us to have left overs for lunch the following day. How do you portion your chicken? And apart from our or rather "my" little freak out in the kitchen with raw chicken and uncomprehending two year olds, Molly helped me assemble the ingredients and was with me during the preparation.

Turned out great again, I used more orange juice this time and sesame oil it is a very unforgiving marinade. And I just searched through my fridge for whatever veggies I had that would be great on the grill. With our CSA bag we have had a lot of sweet onions and summer squash this summer. And thankfully our propane tank held out to cook the meal, have to get a new tank tomorrow with this heat there is no way I am cooking inside!

This was our dinner on Friday (Saturday was our anniversary and while we didn't have our big anniversary dinner, that is on Tuesday, I didn't want to cook so we went out to Noodles & Co. which is always great). I love burgers on the grill, and again I have a huge amount of green beans from our CSA so they are a constant lately. As are the potatoes, which just keep getting better the more we use our grill pan. If you have one of these, yes you can use it in your house on your stove top but have you thought about taking it out to your grill?



Linked to Mingle Monday (I am a featured blog this week on this one!),  Meet Me Mondays, Making Friends Monday,


And just for fun I am popping in a pic of my Molly from yesterday, or Friday (can't remember which one) when we were trying to beat the heat, swimming pool and water table does the trick!

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.