Monday, February 7, 2011

BBQ Chicken and Greek Salad with Balsamic Vingerette

So I had a couple of friends over for dinner and this is what we had:

BBQ Chicken from here, I changed a couple of things.

  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 T lemon juice
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 3-4 cloves garlic
  • 1 tsp. powdered ginger
  • 1 lb. chicken
  1. Mix all ingredients. Marinate chicken for at least four hours. (I could only do 30-45 minutes, but it still tasted good :-))
  2. Heat up some oil in a pan.
  3. Also, place a kettle of water on the stove.
  4. Place chicken in pan. Save some of the marinade. Cook 5 minutes on each side on medium-high. This allows the chicken to brown.
  5. Lower heat to medium. Add a bit of the  marinade and the hot water. Cook like this for 20-45 minutes depending if it is bone-in-chicken or not. Bone-in-chicken needs more time to cook.  Add water when water level gets too low.
  6. Every once in awhile check to see if chicken is cooked by cutting it open and seeing the color. Pink is bad, white is good.

Balsamic Vingerette. This makes enough for many salads. I got it here.
  • 1/4 cup Balsamic Vingerette
  • 2 tsps. brown sugar
  • 1 tbsp. garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup olive oil
Mix ingredients in re-usable bottle. Shake well.

Make sure you shake well before you use it every time.

The Greek salad just consisted of lettuce, cherry tomatoes, feta cheese, and black olives.
The feta cheese offsets the the strong taste of the balsamic vinegar.

Enjoy. We sure did :-)

1 comment:

  1. Just read this through, it sounds wonderful. I'm going to try it, iA!