Friday, September 4, 2009

What's on the Grill Tonight

Yes, we're grilling chicken again. This time with a great marinade that's a snap to make and has an added benefit - all the ingredients are staples. We cooked the chicken specifically to use in salads, but often we'll eat it as is the night we grill and use the leftovers for salads. You can see our strategy - grill enough of whatever it is for two meals. Most grilled meats, veggies, and fruits are good leftover candidates. (Think grilled pineapple and shrimp on a salad or sweet potatoes grilled in the skin mashed the next day - minus the skin - the possibilities are endless and the second meal comes together quickly.)

So this is how our salads turned out. Mixed greens topped with chicken, broccoli, chopped dried dates, toasted almond slivers (350 for 3-5 minutes), celery, strawberries, tomatoes and carrots. Absolutely delish! Here's the marinade recipe if you want to try this at home; it's enough to marinate 5 or 6 chicken breasts.

Sherry-Soy Sauce Marinade

1 cup soy sauce (regular or low sodium or a mixture)
1/2 cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, minced or smashed

Whisk all together. Marinate chicken for up to 4 hours. Remove from marinade and shake off garlic bits as needed. Grill as usual - let rest for 5 minutes before slicing/serving (you may let it cool a bit more if using in a salad).

Hope your weekend brings fun things!

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