|make your stomach happy||.||
soon as the warmer temperatures start making an appearance, I start
dreaming about grilling. Some folks might crave a fat juicy steak when
it comes time to fire up that grill thatís been hidden away all
winter, but me Ė Iím much more of a chicken fan, and not just
because itís generally healthier. Beef just always tastes kind of,
well, meaty to me; chicken, on the other hand, seems so much more
infinitely adaptable to a variety of different flavorings. Iím always
playing around with different marinades; the one below is one of my
current favorites. Serve it up on the patio with a big, fresh salad and
a tall glass of iced sun tea; kick back, eat slowly, enjoy the sunshine.
Tbsp. olive oil
the scallions into 2-3Ē sections; smash and peel the garlic. De-seed
and de-rib, then chop up the chile, if youíre using it (itís a good
idea to wear gloves when working with chile peppers). Toss it all in a
mixing bowl, and add the remaining ingredients. Stir it up until the
sugarís dissolved. Adjust seasonings to taste.
the excess fat from the chicken breasts. Lightly pound the chicken
breasts so that theyíre more or less even in thickness. Marinate for
at least an hour, preferably several.
up the grill. Over medium-high heat, cook the chicken, brushing on extra
marinade from time to time. The actual cooking time will depend upon how
thick your chicken is, as well as how hot you have your grill; I find it
usually takes between 6-8 minutes per side. I can generally tell when
itís getting close to being done because the chicken feels firmer when
I give it a poke. To check for certain, pull a breast off the grill and slice it
half-way through the thickest section; when the chicken is mostly
white and opaque with just the very middle still a tiny bit pink, the
chickenís done Ė itíll continue cooking to juicy perfection after
itís pulled off the heat.