Hi kids! Long time, no see, eh? Hope you haven't been starving out there in BlogLand without my excellent cooking advice. Today we're going to make a delicious summer recipe that won't go to your hips (unless you're me, and everything goes to the hips...and thighs...and well, you get the point). So fire up that BBQ grill, Blogfans and raid your garden, because you will need:
1 c. Peach preserves (or apricot, or red pepper jelly, or orange marmalade, or any combo therein)
1/2c. lite soy sauce
4 TBL fresh finely grated ginger
4 cloves garlic, minced
2 tsp sriracha sauce
1 summer squash
1 red pepper
1 orange pepper
1 large vidalia onion
2 boneless, skinless chicken breasts
In a large bowl, whisk together the first set of ingredients until well blended. Don't let the sriracha sauce intimidate you, I didn't know what it was either. You can find it in almost any normal grocery store in the United Nations aisle. It looks like this:
Put your chicken breasts in a container with a lid. Take 1/2 of the marinade you just made, and pour it over the chicken, cover it, and stick it in the fridge. I like to marinate mine overnight, but a few hours will do if you're in a pinch. Put the rest of the sauce in a container and fridge it until you're ready to cook dinner.
When you're getting hungry, grab your veggies, and slice them on a bias, so that they won't fall through your grill. Put them in a giant bowl and toss with the remaining sauce. Let them sit for at least 45 mins.
Put everything on the your hot grill, and remember to keep in mind that chicken takes significantly longer than squashes to cook. When your veggies go on, sprinkle them lightly with sesame seeds. Your chicken is done when it hits an internal temperature of 165, and the veggies are done when they are slightly tender.