Friday, March 30, 2012

Curried Grilled Chicken

So I stop in a store called Fresh Market and pick up a couple of things for dinner.  I decide on chicken breasts to cook on the grill.  I then decide that I want to marinate them before cooking them on the grill.  The one thing I chose to pick up for the marinade is a can of coconut milk, I know that this will be the base of the marinade but at this point I don't know what exactly I am going to do until I get home.  When I got home my husband unpacks the groceries and sees the can of coconut milk and really begins to wonder but doesn't say anything.  When I shop I sometimes pick up one item and decide the meal around that item.  This time it was coconut milk.  So here is what I did, I just made it up as I went along.

Curried Grilled Chicken
1 can of coconut milk
3 tablespoons curry powder
juice of 1 lemon
2 teaspoons dried chives
1 tablespoon dried cilantro
1 tablespoon honey (start with a little bit and work your way up to the tablespoon, taste it along the way, I didn't use quite this much but it was close)
Boneless Chicken Breasts
Place chicken breasts in a Ziploc bag and pour the marinade into bag, seal. Place in refrigerator for about 30 minutes to 1 hour.   Remove chicken from bag and place on a grill over medium high heat and cook for 25 minutes.


Grilled Asparagus
Snap asparagus (hold a piece of asparagus in both hands and bend the asparagus, the asparagus will break at the tender spot of the asparagus).  Don't throw away the tough end (the part you don't want to eat), save those (stick them in the freezer) to make vegetable broth with.  Place the asparagus on foil just like you did with the potatoes.  Add a little bit of olive oil over asparagus.  Place the asparagus on the grill, direct heat and cook for 5 minutes and then move to warming rack. 


Grilled Carrots
Peel carrots, slice and place in a foil package.  Add a couple of slices of butter and a tablespoon of honey.  Add carrots to grill over a medium heat and cook for 10 minutes. Remove to warming rack. 


Grilled Romaine Lettuce
Take 1 head of romaine lettuce, drizzle with olive oil, sprinkle with fresh ground pepper, sprinkle with garlic powder.  Place romaine on the grill over  medium heat for 10 minutes.  Remove from grill sprinkle with Parmesan cheese.  Serve.  On occasion we drizzle the lettuce with olive oil and balsamic vinegar. 







2 comments:

  1. Looks amazing! I'll give this a try

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  2. It was delicious for being a made up recipe. Enjoy!

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