I found a recipe for grilled chicken in my Ladies Home Journal magazine and plan on making it for a family and friends party Memorial Day weekend. It is called Tropical Chicken With Grilled Pineapple. The recipe is as follows:
In a zip-top bag or a nonreactive bowl, combine 1/2 cup soy sauce, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp lemon juice, 2 tbsp brown sugar, 2 tsp red pepper flakes and 2 tbsp canola oil.
Marinate 8 pieces bone-in-chicken (breasts, legs and thighs) in the mixture in the fridge for 3 to 8 hr. Heat grill to medium and discard marinade; grill chicken skin side down over direct heat for 5 to6 min. Turn and cook 6 to 8 min more.
Slice 1 peeled pineapple into 1/2- inch rings and sprinkle each with 1/2 tsp sugar. Grill, turning once, until marked and just soft, about 3 min; serve alongside chicken. Serves 6 to 8.
This article stated that unlike boneless breast, bone-in-chicken won’t dry out quickly. Grill parts over medium, not high, heat for juiciest results.
I would love to try out some other recipes this summer. How about you? Do you have any summer recipes that you would like to share? We would love for you to post them here in the comment section so we could all give them a try this summer.
Mine isn’t really a recipe- just a quick and easy trade out for salad. We slice cucumbers and “marinate” them in Italian dressing, we let them soak in the fridge for a couple hours or chill them in the freezer for a few minutes. Yummy, a little different, and even easier than throwing a salad together. Goes great with burgers or steak.
I will have to try this recipe – I really want to grill a lot this summer. It sounds really good, though I’m intimidated by whole pineapple. Might just have to buy the spears they have refrigerated at Trader Joe’s.
I don’t have any specific summer recipes. I’m hoping to make a lot of chicken with different marinades, and grill a lot of vegetables. I need to get one of those grill pans you put over the grill so I can grill zucchini, eggplant, red bell pepper and onion. That makes a really good wrap with a bit of hummus in a flour tortilla – I usually toss the veggies with some olive oil, balsamic vinegar, salt, pepper and minced garlic.
Summer also makes me want fruit salad and caprese salad. I love caprese salad. My (possibly not entirely authentic) recipe calls for a container of the little mozzarella balls (boccocini, I think?), cherry tomatoes and shredded basil. Toss together with a dressing of minced garlic, olive oil, salt, pepper and lemon juice. If you want something a bit more hearty you can add some cooked chicken, croutons, and arugula.
Pam, I am going to make Jennie make this! 🙂
It sounds pretty easy, Anya. I think even you could make this. LOL.
One of my favorites is a pasta salad that I discovered in Seattle. This is my version of what has become one of my signature dishes for summer family get togethers.
l lb of bow tie pasta
(you can use small or medium shells also but I like the ties for presentation best)
2 cups of fresh spinach trimmed
1 package of cherry tomatoes
4 to 6 ounces of gorganzola cheese.
(Depends on your preference of this cheese)
1 package of Hidden Valley Ranch Dressing
(mix up according to directions on package)
Fresh Dill
The directions are pretty simple
Boil your pasta and let it cool down
Make the Ranch dressing and chill just a bit
Mix your pasta, tomatoes, spinach, dressing and cheese in a bowl or container you are taking .
Add fresh chopped dill based on your preference of the herb, but at least a tablespoon for added color
This salad taste best if you can let it settle overnite, it helps the flavors blend better. If it becomes to dry you can add a touch of milk to make it creamier.
Diane,
This sounds wonderful and like something that will go well with the grilled chicken as a side dish. I actually like dill.
Samantha,
I know you hate mayo, but my mom makes a great cucumber dish using Miracle Whip. I also love it when she slices cucumbers and onions and pours vinegar, water and sugar in and lets them marinate overnight. I can never get the combination right and they never taste as good as hers.
(boccocini, I think?)-Jennie
Yep, that’s it Jennie. Caprese salad is so good. Love it.
I’ll be trying this chicken recipe for sure. And, Diane’s pasta salad. Looks yummy!
Pam, I like pretty much any cucumber salad, though I think Miracle Whip is gross. Sliced cucumber is good mixed with plain yogurt and a little garlic, salt and pepper, too. There’s a restaurant I like that makes a refreshing salad of cucumber, watermelon and jicama spears, with some lime juice and a little drizzle of a peanut sauce. I should try that at home sometime, though I might skip the peanut sauce; it’s good but I think it’d be fine without it, too.