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Wednesday, June 1, 2016

Grilled Ginger Chicken and Vegetables





We have been without a grill since before last summer. Tragic, I know. We basically used the life right out of it until the burners were deemed unsafe by dear husband. The smoker still works and that's awesome an' all, but I have this deep desire to marinate meat and throw it out on the grill and cook it over an open flame.

So, we picked up a new one last weekend :) Woo-Hoo! I can smile again! Grilling meat and vegies truly makes me happy. It's like summer never really starts until you haul in a big platter of delicious grilled goodness.

One of (many) things we made using our new toy was this flavorful creation using Gainey Vineyard's Ginger Grapeseed Oil. You can find this and SO many other wonderful ingredients on their web site: gaineyvineyard.com

I actually let the chicken hang out in the marinade for about 24 hours, but it really just needs about an hour or so to let all those wonderful flavors get happy :)

So, come on! Get out there and fire up that grill!


Grilled Ginger Chicken and Vegetables

For the chicken
Ingredients
6 chicken thighs (bone-in, skinless)
1 Tbsp. Gainey Vineyard Ginger Grapeseed Oil
2 Tbsp. Hoisin Sauce
¼ c. low-sodium soy sauce
½ tsp. ground ginger
2 tsp. honey
Juice of 1 lime
1 tsp. lime zest
1 tsp. garlic powder
Salt and pepper

Vegetables
2 c. diced vegetables (zucchinis, red bell pepper, broccoli florets, pearl onions, mushrooms)
1 ½ Tbsp. Gainey Vineyard Ginger Grapeseed Oil
1 tsp. garlic salt
Dash of black pepper

Directions
In small bowl, combine all marinade ingredients: grapeseed oil, Hoisin sauce, soy sauce, ginger, honey, lime juice and lime zest, garlic powder, salt and pepper. Stir well.

Place chicken thighs in 1 gallon plastic bag. Pour marinade over chicken making sure to completely coat each piece.

Refrigerate for at least an hour (I refrigerated mine for 24 hours).

Place diced vegetables in medium bowl. Pour ginger grapeseed oil over the top. Sprinkle with garlic salt and pepper.

Toss to coat.

Let chicken rest at room temperature for 30 minutes before grilling.

Spread vegetables evenly on grill pan and cook until tender.








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