Grilled Asian BBQ Chicken and Veggies
Grilling season is upon us! This time of year a majority of our meals come off the grill. Partly because I hate turning on the oven and heating up and house when it's so hot out but mainly because grilled food just tastes so damn good!
I know what you're probably thinking, grilled chicken and veggies? How boring, Lindsay! Nope! This meal is far from boring. This "Asian BBQ Chicken" is one of my favorite chicken marinades to make and I absolutely love zucchini but always seem to get stuck in a rut of making it the same way. Enter "Grilled Mexican Street Zucchini," my twist on Mexican Street Corn subbed with zucchini! I had never made this and just kind of threw it together after seeing that zucchini was on sale at the store and having cotija cheese in the fridge at home. I can tell you this will now be made time and time again! I am confident both of these recipes will be added to your summer dinner rotation. Or back to school rotation I suppose (how is it already that time of year)?!
"Asian BBQ Chicken"
-4 T Brown Sugar
-1/4 C. Soy Sauce (I prefer low sodium)
-1 T Lime juice
-1/2 tsp Ground Red Pepper (sub black pepper if you don't already have this, no need to buy anything extra!)
-1/4 tsp Curry Powder (I can promise you this doesn't taste curry-esque at all!)
-1/2 T Minced Garlic
1 lb Chicken Breast (I like to pound out into thin pieces, they cook so much faster)
Marinate an hour up to 24 hrs in a gallon bag. Remove chicken from bag (reserving marinade) and place on hot grill. Thin pieces only need a few minutes per side. Place marinade in a small saucepan and bring to boil cooking 1 minute. Continue cooking chicken on grill basting with cooked marinade frequently. Once chicken is cooked garnish with lime wedge (optional).
"Grilled Mexican Street Zucchini"
-2 medium sized Zucchinis
-1 tsp Olive oil
-Salt and Pepper to taste
-2 T Cotija cheese
-1 T Fresh Grated Parmesan Cheese
-dash of Paprika
Slice washed zucchini diagonally making long thin strips. In a medium bowl mix zucchini, olive oil and salt and pepper to taste. Grill about 2-3 min (plus or minus depending on desired doneness) per side making sure to get nice grill marks. Once cooked remove from grill and top with cotija cheese and parmesan mixture and sprinkle with paprika. (I also topped mine with sautéed onion but this grilled side dish is tasty with our without!)
What are your favorite grilling recipes? I'm always looking for new things to try!