There is something about living in a city that has really shitty weather for a good part of the year.
Once the weather turns, the sun comes out, and the coats come off, it’s pretty amazing.
And it makes all the bundling, freezing, frost-bitten fingers worth it, in a way.
It’s sort of like lobster. If you ate it every day, you wouldn’t appreciate it as much.
My point is, I’m listening to emotional music on Pandora at the moment and it’s making me sentimental, so let’s move on.
I love Chicago.
And I love my grill.
Welcome back, old friend.
Here, let’s make a meal.
Asian Marinated Grilled Chicken
1 lb boneless, skinless chicken breasts (or whatever cut you like)
1/4 c soy sauce
1 T sesame oil
3 large cloves garlic
1 T sriracha (or to taste)
2 inches fresh garlic
1. Cut chicken into 4 portions, or into tenders if you’re short on marinade time. 2. Using the flat side of your knife, crush garlic cloves. Slip the skins off.
3. Using a knife or spoon, scrape skin off ginger and roughly chop. Place in a plastic bag with all other ingredients and allow to marinate in fridge for at least a few hours, or overnight.
4. Preheat grill over medium-high heat.
5. Place chicken on grill and discard marinade.
6. Grill on each side for 5 minutes (depending on thickness) until completely cooked.
Simple, kick-you-in-the-mouth flavor, minimal clean up.
I love grilling.
I’m glad it’s back in my life.