Hi all,
Summer has finally arrived for those of us in the mitten state. Today I’m going to talk about my favorite type of cooking, grilling! I like the fact that there isn’t much cleanup and you can prep food for the week.
This week I will be providing you with two types of meals for the grill. Be sure to come back to my blog later for an incredibly easy tilapia recipe. When grilling, I prefer charcoal, but feel free to use your propane grill if that’s what you have. Keep those wild things busy and get them involved with the food prep. I've been trying to have my kids help out so that they can be less picky about what they eat. Penny doesn't really say no when it comes to meal time, Noah is a little trickier. I start by telling them there are three rules to follow. First, ALWAYS pay attention when it comes to cooking, especially when dealing with an open flame. Second, you must wash your hands. You'd think that would be implied, but not when it comes to these two. And third, have fun. I asked Noah what the first rule was, and he responded, "Uh, let's eat?" Nice try Noah.
Grilled chicken with vegetable skewers.
What you will need:
5 large chicken breasts or 8 boneless skinless chicken thighs.
-On a side note. I’ve recently started incorporating more chicken thighs into meals and feel that this part of the chicken yields the juiciest flavor. However, chicken breasts are a little better for you and at times, more filling.
One packet of McCormack’s garlic, herb, and wine marinade
One cup of olive oil
Two-gallon size ziplock bags
Two zucchinis
Two squash
One pint of cherry tomatoes
One teaspoon salt, pepper, garlic, and red chili flakes
Skewer sticks
In one of the gallon sized bags place your chicken, 1/3 cup of olive oil and the marinade. Seal bag and let this sit in the fridge for at least 15 minutes. In the meantime, cut your squash and zucchini into 1-inch pieces. In the second-gallon size bag place your veggies, the rest of olive oil and sprinkle with salt, pepper, garlic, and red chili flakes. Seal bag and roll in between your hands to evenly coat the vegetables. This next step is messy. Take your skewer and place a piece of zucchini first, next will be the squash, and then the tomato. Continue the pattern one more time. Grab your next skewer and repeat.
Grab your marinated chicken and cook on the grill until the internal temperature reaches 165 degrees. Place the skewers on the grill until they get a nice sear. About 15-20 minutes. Hopefully, that will be before the kids start crying that they're starving. At which point you'll directly toss the food into their mouth. Anything that allows you to eat your meal while it's still warm, right?
With love,
Carolina
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