I love Grilled Chicken

I could live on charcoal grilled chicken breasts! I even like them as leftovers and can eat them cold. This chicken is, of course, from the Choppin' Block - all natural, no hormones, no anything except healthy, trimmed chicken.

The chicken was marinated in Hawaiian 30-Minute Marinade, which is, currently, my FAVORITE flavor for chicken. Ryan grilled it for about 10-15 minutes.

Our sides were brown rice and grilled veggies. The rice is Uncle Ben's Whole Grain Brown Rice, and I cooked it according to the directions. The only difference is that I substituted vegetable broth for water. The veggies were sliced baby sweet bell peppers (yellow, orange and red), whole baby bella mushrooms and chopped onions. A few dashes of worchestershire sauce and about 1/2 Tbsp of minced garlic were added the veggies and they were grilled in a foil packet for about 30 minutes.

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Grilled Sesame Ginger Chicken and Pineapple Soy Veggies

I am lovin' the weather and the grilling of the burgers, chicken, fish, veggies, etc. I love the easy prep, the less mess and clean up almost as much as I love the charcoal flavor. Here's another easy chicken and veggies meal...

CHICKEN:
2 large or 4 small chicken breasts
Lawry's or Kroger brand Sesame Ginger 30-Minute Marinade

Marinade the chicken in a bowl with the Sesame Ginger completely covering it for about 30 minutes. Grill for about 15 minutes, turning over throughout. Pour a little bit of the marinade (fresh from the bottle - not what the chicken was soaking in) to coat the chicken...sort of like a barbeque sauce and serve. You can leave this last step out; it's not a necessity, but it definitely makes for a stronger flavor.

VEGGIES:
2 of each: red, orange, yellow baby bell sweet peppers
1 box of sliced and cleaned white/button mushrooms
1 cup of pineapple tidbits in 100% juice - don't drain
1/2 of medium yellow onion
1 Tbsp minced garlic
Crushed red pepper flakes
Soy Sauce

"Gut" and slice the peppers into rings. Put pepper rings, mushrooms, pineapple & juice and garlic into a bowl and stir. Sprinkle red pepper flakes (amount is up to you) over veggies and splash in about 2 Tbsp of Soy Sauce - just enough to lightly cover everything - and stir again. Put in foil packet and grill. Put on the top rack, if available, about 10 or 15 minutes before you put the chicken on the grill. Take it off after the chicken is ready.

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I also made some mashed potatoes for Ryan using 1 russet potato, about 1/4-1/2 cup of chicken broth, 1 Tbsp of butter and a few dashes of garlic powder. Boil potatoes til soft, drain, add all other ingredients and mash/mix together with fork or potato masher.

You could serve the chicken over rice and the veggies on top or the chicken on top of the veggies...sort of like a stir fry dish. All these flavors complemented each other very well, and I always LOVE the spicy-sweet combination.

Grilled Bone-in Chicken with Mashed Potatoes and Broccoli

Preparation of this meal is almost too easy, but...patience is a virtue when grilling bone-in chicken on a charcoal grill. :)

FOR THE CHICKEN:

2 chicken halves (ours came from The Choppin' Block)
1/2 bottle of Lawry's or Kroger Brand Hawaiian 30-Minute Marinade

Place chicken in a large bowl or dish and pour the marinade over it. Let it set for about 30 minutes to an hour. Grill. (I have no grilling tips or directions...that's all Ryan. I can tell you that it took about 30-45 minutes before the chicken got to the appropriate temperature.)

LIGHTER POTATOES:
Cube and boil two small potatoes (skin on) in salted and "garlic-ed" water (add about 1/2-1 Tbsp of garlic powder). When they are soft, drain, and mash with about 1/2 tbsp butter and chicken stock. The amount of chicken stock varies - depending on your liking. Just add in splashes. Add salt and black pepper.

GRILLED BROCCOLI:
Trim and wash the broccoli. Braise them in salted water on the stove until they are slightly soft, drain. Toss them in olive oil and minced garlic . Place on the grill for about 5-7 minutes.

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