School may be around the corner, but the time for Summer Barbecue Parties is still upon us! Want to impress your friends with a tasty new take on the grill? These flavors are divine and by doubling this recipe, I made a spread for 10 people at a party (and had leftovers!) I love taking a great recipe and making it party-ready!
Full description directions:
1. In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil. In a small bowl, whisk together cornstarch and water until smooth then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving. Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
2. To make the cilantro lime rice, in a medium saucepan bring two cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for fifteen minutes. Remove from heat and stir in cilantro and lime juice.
3. Cut two large pieces of aluminum foil. Divide the red bell pepper and red onion between the two pieces, drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Pull the short sides up and roll them down over each other, then fold over each end to seal and create a packet.
4. Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5. Place the marinated chicken and the vegetable packets on the grill directly over the fire. (I pulled 1TBS of the marinade to pack in each lunch before putting the rest on the chicken and veggies on the grill.) Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side. Cook vegetable packets until done, about fifteen to twenty minutes. While the chicken and vegetable packets are cooking, brush zucchini with remaining olive oil and then arrange the sliced zucchini and pineapple on the grill. Cook for two minutes on each side.
6. Create a spread with all the ingredients for your guest to assemble and enjoy!
2. To make the cilantro lime rice, in a medium saucepan bring two cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for fifteen minutes. Remove from heat and stir in cilantro and lime juice.
3. Cut two large pieces of aluminum foil. Divide the red bell pepper and red onion between the two pieces, drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Pull the short sides up and roll them down over each other, then fold over each end to seal and create a packet.
4. Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5. Place the marinated chicken and the vegetable packets on the grill directly over the fire. (I pulled 1TBS of the marinade to pack in each lunch before putting the rest on the chicken and veggies on the grill.) Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side. Cook vegetable packets until done, about fifteen to twenty minutes. While the chicken and vegetable packets are cooking, brush zucchini with remaining olive oil and then arrange the sliced zucchini and pineapple on the grill. Cook for two minutes on each side.
6. Create a spread with all the ingredients for your guest to assemble and enjoy!
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