Posts Tagged ‘grilling’

Skewering meat dates back forever when soldiers would skewer their meat and vegetables with their swords in order to cook them over an open fire. In fact, this method of cooking was preferred because it required no additional equipment to prepare meals for armies as they devastating their opposition.

But in the 21st century, I hate kabobs. I really do. They take too long to skewer, the meat and vegetables often placed alongside rarely cook at the same pace and the quality of finished product is never nearly as good as grilling each item individually. I’d wager that I spend the same amount of time standing over a grill turning each vegetable and protein as I would standing in my kitchen skewering meat and hoping that I didn’t send one of them through my hand.

This is a Thai inspired Coconut Chicken with Grilled Vegetables is easy to prepare and even easier to cook.


  • 1 lb boneless, skinless chicken breast, chopped into 1 inch cubes
  • 1/3 c coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tsp green curry paste
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
Note: You can substitute 1/2 tsp fresh grated ginger and 1 small jalapeño pepper for the green curry paste. The more jalapeño you put in, the spicier your chicken will be.

1. Take all ingredients except the chicken and place them in a large zippered freezer bag. Zip the bag and shake around to combine the ingredients. You may have to squeeze the green curry paste a bit to break it up.

Note: You can also choose to place the ingredients in a bowl and then whisk before putting inside of the bag. This will create more dishes to clean, but it will accomplish a more thorough blend.

2. Place the chicken in the bag with the marinade ingredients. Remove as much air as possible and place in the refrigerator. Allow the marinade to work its magic for 4 hours or longer.

Note: I always like to place my marinating bags inside a larger container just in case there is a leak. This will take up more space in your refrigerator, but it’ll safe you any potential cross-contamination in the future.

3. Chop the vegetables into chunky bites. I like quartering peppers and grilling them as is for easy turning. Soft flesh vegetables like onions and zucchini should be cut large so they don’t fall apart on the grill. Toss the vegetables with 1 tbsp olive oil and season with a little kosher salt.

4. Spray your grill with non-stick spray before grilling. Allow the vegetables to char before turning. The chicken will be pretty tender due to the marinade, so be gentle when flipping them over to finish cooking. Chicken should cook for around 2 to 3 minutes on each side, depending on how big your chunks are.

5. Serve hot with a filling side dish like Bulgar Pilaf.

Why are you posting a summer inspired grilled chicken, when fall is here?

That is an excellent question. But I’m from New England, and unless the grill is buried beneath 4 feet of snow, we snow blow a path to it and continue to grill for 365 days a year. In this regard, I wanted to inspire some of you to refuse to put away your patio furniture, top off the ol’ propane tank, and continue to utilize the great outdoors instead of your kitchens.

Besides, some food is just meant to be cooked over an open flame and chicken legs are certainly high on my list.. This recipe is perfect to invite some friends over that have good taste in both food and humor as it is incredibly cost efficient and utilizes simple ingredients that you are sure to have access to year round.


  • 8 chicken legs
  • 1 lemon (juiced and zested)
  • 1/4c orange juice
  • 1/8c dry sherry
  • 2 tbsp olive oil + 1 tsp dried basil (or 1 1/2 tbsp basil oil)
  • 2 tbsp minced garlic
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp sesame oil
  • 4 tsp soy sauce
  • 1 tsp onion powder
  • 1/2 tsp hot sauce

1. Gather the ingredients for a marinade and add them to a large zip lock bag. I like to keep the bag stable by placing it inside a mixing bowl. This way the bag never tips over and you can just add the ingredients in as you measure them out.


Note: I had some extra scallions hanging around so I added them in. I don’t think it’s entirely necessary and added little to the end product.

2. Add about a 1 1/2 tsp salt and 1 tsp pepper to the marinade and mix to combine. Add the chicken to the bag and remove as much air from the bag as possible before sealing. Leave in the refrigerator for at least two hours (8 to 24 hours would be much better).

3. Heat the grill over medium high heat. When the grill has come up to temperature, place the chicken legs on the grate, reserving the marinade. Cook the chicken for 15 to 20 minutes, turning frequently, and basting with the marinade periodically until a nice crust forms.


4. Serve the chicken fresh off the grill hot with just about any side dish you desire.