Haven't made chicken on the grill for a while. I really wanted to make a marinade for the chicken. I did a little digging and found this in my collection of many many recipes. It is a simple and easy recipe.
1/2 cup ketchup
2 tablespoons apple cider vinegar
2 teaspoons tamari
1 tablespoon sucant
Splash of Texas Pete (similar to Tabasco)
Juice from 1/2 lemon
8 drops of liquid smoke
1 smashed garlic clove, optional
Combine all ingredients in a bowl, mix. Pour over chicken. This seemed like just enough for 3 chicken breasts. If using more chicken than this, double the recipe.
Chicken on Skewers
3 Boneless chicken breasts
Cut each breasts on the breasts longest side. Cut them into strips. Place strips onto a skewer by weaving the chicken in and out of the skewer. Add several strips to each skewer. Place in a dish and add marinade. Marinate for about 30 minutes in the refrigerator. Place chicken onto a 450 degree Fahrenheit grill for 5 minutes, flip and cook for another 5 minutes. Baste a little bit of the marinade in the beginning.
Fresh spinach cooked is fantastic. I thought what about cooking it on the grill? I mean we have cooked other vegetables on the grill so I figured why not spinach. Take freshly washed spinach and add it to a large piece of foil. Add a couple of pats of butter and 2 pressed cloves of garlic. Fold foil in half so that it makes a square (or almost a square - doesn't have to be perfect) and pinch the sides so that it is closed tight. Place on the warming rack of the grill (not over direct heat). Put the spinach on the grill at the same time you put the chicken on. It will look like a huge amount of spinach but remember it will wilt down.
The chicken was placed on top of a small pile of cooked jasmine rice. Fresh tomato slices were added as well.