Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

Dump into bag:

·         8 boneless chicken breasts or 12 boneless thighs

·         4 cloves garlic, crushed

·         1 ½ T minced ginger

·         2/3 cup soy sauce

·         3 T brown sugar

·         3 T apple cider vinegar

·         3 T rice wine vinegar

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Grilled Korean Pork Chops

Grilled Korean Pork Chops

Dump into each bag:

·         8 pork chops

·         2 T olive oil

·         ½ cup soy sauce

·         4 T agave  (you can do honey if you prefer)

·         8 cloves of garlic, minced

·         2 t sesame oil

·         2 t minced ginger

·         2 t sriacha

Instructions for Ziplock:

Thaw in fridge and then Grill! 

(About 4 minutes for first side and 3 to 4 minutes for the second side...unless your chops are very thin or very thick)

Grilled Cilantro Lime Chicken

Grilled Cilantro Lime Chicken

Dump into each bag:

·         8 boneless chicken breasts

·         ½ cup olive oil

·         1/3 cup fresh cilantro, chopped

·         Zest of two limes  (just the zest...the juice makes the chicken tough since it will marinate for so long.  We used the leftover limes to flavor water)

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Grilled Chili Maple Chicken

Grilled Chili Maple Chicken

Dump into each bag:

·         8 boneless chicken breasts or 12 boneless thighs

·         4 T water

·         2 t salt

·         3 T maple syrup

·         1 T chili powder

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Salsa Fish Packets

Salsa Fish Packets

Favorite White fish (we've used Tilapia and Swai)
Favoite Salsa
Optional: pickled jalapenos

Place fish on a piece of foil (big enough to fold into a packet - we use a double layer of heavy duty foil).

Top fish with favorite salsa.

Optional: place single line of jalapenos along top of fish.

Fold foil closed into a packet.

Grill packets on high for approximately 10 minutes (or until you open packet and fish is flaky and done).

Enjoy!

Salmon with An Amazing Salsa

Tonight for dinner we did Salmon Steaks on the BBQ with Grilled Pineapple Salsa, corn on the cob and Pumpkin Lentil Salad. Every single bit of it was DELICIOUS !!!

For the salmon ... usually we buy it with the skin on but it wasn't available this time so we went with no skin. Rory rubbed it with butter and BBQ'd it on the Weber ~ 6 minutes each side. It was beautiful !!

The Pineapple Salsa was so easy ... I did it just the way she said ... except, I didn't add the salt and I chopped the jalapeno and served it on the side for those who wanted it.

1 large pineapple
1/3 of a large red onion, finely diced
juice of 2 small limes
1/2 cup chopped fresh coriander leaves

Take the skin off your pineapple, slice into 4 or five big slices. Grill pineapple on a medium hot grill ... about five minutes each side. Be careful not to cook it too long ... You're aiming for caramelized ... not burned.

When your pineapple is done, remove from heat and let cool completely. Dice the pineapple into small pieces, then toss with the remaining ingredients. DONE. So easy. So yummy !