Guys may be considered the grill masters, but ladies you can be BBQueen

By on August 2, 2011
Grill

So Ladies, fire up that grill before summer’s over! And if burgers seem mundane, tweak the menu a bit. Skewer veggies (and perhaps a few pieces of fresh pineapple) onto kabob sticks—they’ll be a healthy addition to the meal.

Marinated, grilled Ginger Chicken, using chicken thighs, will turn out moist and flavorful (breast meat often dries out as it cooks). A marinade for the chicken is easy enough; add ingredients to a Ziploc bag and marinate for 1-3 days. Another trick to perfect chicken: Give it a head start by pre-baking in the oven for 30 minutes. Finish it off on the grill, for that great barbeque flavor.

We like to take full advantage of the barbeque by grilling a few extra veggie kabobs (or other spare veggies) while the coals are hot; they can add extra flavor to dishes later in the week. Another plus for kabobs: They will be easier to handle on the grill than loose veggies.

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Ginger Chicken & Veggie Kabobs

Ginger Chicken & Veggie Kabobs

Serves 6-8

Ingredients
• 3 lg. cloves garlic
• approx. 2-4″ pc. fresh ginger, sliced
• 1/8 tsp. cayenne
• 2/3 c. brown sugar
• 1 c. soy sauce
• 1 c. white vinegar
• 4-5 lb. fresh or frozen boneless, skinless chicken thighs
• 1-2 red or green peppers
• 1/2 lb. mushrooms
• 2-3 zucchinis
• half a fresh pineapple
• 1/2 pint cherry tomatoes
• (optional) 6-8 small, red potatoes, pre-cooked
• about 1/4 c. olive oil, for the veggie marinade
• 1/4 c. soy sauce (for the veggie marinade)
• 1/4 c. vinegar (for the veggie marinade)
• Optional: 2 tsp. each, fresh chopped garlic and fresh grated ginger

In processor or blender, process: > 3 lg. cloves garlic > fresh ginger, sliced > 1/8 tsp. cayenne

Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar

Use half the marinade for the chicken; marinate for 1-4 days in a sturdy zip-lock plastic bag. Use: > 4-5 lb. boneless, skinless thighs

Use the other half of the marinade for the vegetables. Prep: > 1-2 red or green peppers > 1/2 lb. mushrooms > 2-3 zucchinis > half a fresh pineapple > 1/2 pint cherry tomatoes > (optional) 6-8 small, red potatoes, pre-cooked

To the veggies, in a Ziploc bag, add: > about 1/4 c. olive oil

Shake bag to distribute oil. Next, add: > the other half of the garlic/ginger marinade

Skewer veggies onto bamboo spears when ready to grill. Save the leftover marinade from the veggies, to boil down to a thicker, saucier consistency. Extra garlic and ginger can be added to the boiled-down marinade to really spice it up.

Bake the chicken at 325 degrees for 1 hour, or bake for 30 minutes at 375 degrees, browning it on the grill afterward. (Less time is needed to watch and turn the chicken on the grill this way.) Serve hot, or at room-temperature, or chill to serve cold (great for picnics).

Jennifer Cote and husband Tom established The New Deli back in 1985, raising two kids in the process. Growing their business led to discoveries on how to cook healthy food quickly and efficiently; Jennifer has also published a cookbook/devotional entitled “From the Land of Milk and Honey”.

Find recipes and learn about Jen’s shortcuts and cooking with whole foods at http://thenewdeli.com/.

Jennifer’s love of cooking with natural ingredients is inspired by the organic garden she’s cultivated for over 25 years. A cutting garden provides flowers for The New Deli Cafe, an herb garden lends herbs for culinary creations, and twenty-some fruit and nut trees are scattered throughout her fairly urban back yard. New Deli compost keeps the garden flourishing, as Jen and her family carry on the family business, established in 1985. A blessed grandmother, mother, and wife, Jen gets much joy from sharing recipes (and perhaps an occasional basket of figs or platter of home-baked goodies).

About Jennifer Cote

Jennifer's love of cooking with natural ingredients is inspired by the organic garden she's cultivated for over 25 years. A cutting garden provides flowers for The New Deli Cafe, an herb garden lends herbs for culinary creations, and twenty-some fruit and nut trees are scattered throughout her fairly urban back yard. New Deli compost keeps the garden flourishing, as Jen and her family carry on the family business, established in 1985. A blessed grandmother, mother, and wife, Jen gets much joy from sharing recipes (and perhaps an occasional basket of figs or platter of home-baked goodies).

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Guys may be considered the grill masters, but ladies you can be BBQueen