Grilled, Marinated Chicken Breasts
Pasta Salad with Zucchini (Courgette)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
As long as we have the peanut butter and ginger.....
Marinated, Grilled Chicken Breasts, II
Total time: 30 minutes
I have a number of different marinades for chicken. I decided it was easier to number them than come up with unique names. They only need to marinate as long as it takes to get the grill ready... but longer is fine! We prefer slicing chicken, rather than serving the whole breast - nicer presentation.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tsp soy sauce
- 2 tbs red wine vinegar
- 3 tbs ketchup
- 2 tbs olive oil
- 1/4 tsp garlic powder
- 1/2 tsp oregano
Instructions:
- In a small bowl whisk together soy sauce, ketchup, vinegar, oil, garlic and oregano.
- Put chicken breasts in a glass baking dish and pour marinade over.
- Let marinate for 15 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting once with any leftover marinade.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.
- Remove chicken, slice at an angle in 1/4" (.6cm) slices and serve.
Warm Zucchini (Courgette) Pasta Salad / Peanut Ginger Dressing
Total time: 30 minutes
Everyone looks for new, interesting ways to use the summer abundance of zucchini. With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing
Ingredients:
- 1 zucchini (courgette), about 8" long (20cm)
- 2 cloves garlic
- 1 tbs fresh ginger
- 1 red onion
- 1/2 red pepper
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 1 tsp soy sauce
- 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
- Peanut Ginger Dressing:
- 1 1/2 tbs creamy peanut butter
- 1 1/2 tbs Dijon-style mustard
- 2 tsp soy sauce
- 1 tbs sesame or walnut oil
- 1 1/2 tbs olive oil
- 4 tsp white Balsamic vinegar
- 1/4 tsp powdered ginger
Instructions:
- Cook pasta according to package directions. When done, drain.
- Slice onion, mince garlic and ginger.
- Slice the red pepper the long way then cut slices in half.
- Cut zucchini in half the long way, then into 1/4" (6cm) slices.
- Heat oils in large nonstick skillet over medium-high heat.
- Add onion, sauté 5 minutes.
- Add garlic, ginger, pepper and zucchini; turn heat to medium and sauté 6 - 10 minutes longer, depending on how crisp/done you like.
- When done to your liking add Dressing and pasta, toss to combine and serve. I sautéed the veg just until the zucchini started to get limp, about 7 minutes.
- Peanut Ginger Dressing:
- Combine peanut butter, mustard, ginger and soy sauce in small bowl.
- Whisk to combine completely.
- Add vinegar and oils, whisk well.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl (used 2X), marinating dish, pot
for pasta, colander, skillet, barbecue grill or skillet
Put water on high heat for pasta
Make marinade, spoon over chicken
Slice onion
Mince garlic, ginger
Slice pepper
Slice zucchini
Light/turn on barbecue grill |
Make dressing
Sauté onion
Start to cook pasta
Start to cook chicken
Add garlic, pepper, zucchini to skillet, sauté
Pause while it all cooks
Turn chicken
Remove vegetables, put into bowl
Add dressing to vegetables, toss
Drain pasta, add to vegetables, stir to combine
Remove chicken
Slice chicken, serve |