Grilled Chicken with Ginger Barbecue Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
We'll be using the Ginger Barbecue sauce that we made on Monday. There are still a few green beans in the garden for a warm salad. Rounded off with simple roasted potatoes, and we have another late summer - early fall dinner from the grill. Or, if you're not having good grilling weather, you can do the potatoes in the oven and the chicken in a nonstick skillet.
Chicken Breasts with Ginger Barbecue Sauce Time: 25 minutes
When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced. Thinly sliced, at an angle, it seems to be more succulent. Any remaining sauce is perfect for dipping.
2 chicken breasts, boneless, skinless
2 tbs olive oil
1 tbs sherry vinegar
1 tbs
Worcestershire sauce
1 tbs lemon juice
Ginger Barbecue Sauce left from Monday or see below
In small bowl whisk together Worcestershire, lemon juice and oil. Put chicken breasts in 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 a side or until done (test - take a peak), basting with Barbecue Sauce. OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce. Serve with sauce on the side.
Ginger Barbecue Sauce if none left from Monday Time: 10 minutes
1 cup tomato sauce, 8 oz (240gr)
2 tbs molasses
2 tbs cider vinegar
2 tsp dry mustard
2 tsp ground ginger
1 tbs soy sauce
Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.
Grilled Potatoes Time: 35 minutes
Simple, grilled or roasted potatoes are perfect with equally simple, grilled meats. Vary the herbs, Worcestershire, etc. according to the rest of the meal.
2 medium potatoes or 4 small (or however many you think you would like)
1 tbs olive oil
2 tsp Worcestershire sauce
1 tsp paprika
1 tsp rosemary
salt and pepper
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and stir, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again...and you should have one of these. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes
Warm Green Bean Salad Time: 25 minutes
Warm beans with bacon bits.... There is something about that combination that never fails so excite the taste buds. These beans are cooked until tender, rather then being quickly blanched; this is an old-fashioned salad ....
green beans, 5 - 6 oz (175gr)
2 slices bacon
1 tbs cider vinegar or other vinegar
1 tbs water
1 tsp brown sugar
1 tsp Worcestershire sauce
1/4 tsp dry mustard
2 tbs snipped fresh chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put in a small saucepan, cover with water, put on medium heat and bring to a boil. Turn down to low and simmer until done, about 10 - 15 minutes. Drain beans and put into serving bowl, keep warm. Sauté bacon in a small skillet. When bacon is crisp remove and crumble, add to beans. Drain fat from pan. Add remaining ingredients to pan and heat through, stirring to loosen up the browned bits from the bacon. Pour over beans, toss gently to combine and serve.
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Cooking schedule: 35 minutes |
Remove beans |
Cooking for Two? Or more?
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