Sunday, July 08, 2007

Marinated chicken thighs with asparagus packets - Adapted from Gourmet

We have made this dish with all parts of the chicken and the wraps offer endless variations. Start by marinating the chicken in 3/4C soy sauce, 1/3C brown sugar, 2 large garlic cloves, minced and 2T chopped fresh ginger. This is enough marinade for 8-10 pieces of chicken. Marinate the chicken for several hours. Right before cooking, make the the packets with your favorite raw vegetables. We used white asparagus, vadalia onion, red skin potatoes and sliced tomatoes. Put the veggies in aluminum foil with 2T olive oil and the herb of your choice, salt and pepper to taste. Both the chicken and the packets take about 20 min on the grill. Serve with a crusty bread and a dry white wine. This is a nice outdoor summer meal for the hot kitchen.



Post a Comment

<< Home