We are approaching mid-August and already the hot and hazy lazy days of summer are beginning to taper off. We have had a few cooler mornings here lately which let me know that fall will be here before I realize it! A lot of schools are back in session already; others will start next week. Sam and I began our 20th and final year of home schooling last Thursday. I can’t believe that my baby is a senior in high school!! Like his brothers, he wants to go into the military….sigh.
With the slightly cooler temperatures comes a greater desire to cook out on the grill. I know that lots of you grill outside all summer long, but here in the South, it is just too hot to stand over a grill! This recipe for Thai Grilled Chicken is taken from a grilling cookbook that I picked up at the Aldi grocery store a few summers ago. If you have never shopped at Aldi, you need to make a trip there if you desire to save on your grocery bill and don’t mind using off-brand foods.
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp. olive oil
1/2 tsp. either ground red pepper or red pepper flakes
2 tbsp. honey
1 tbsp. lemon juice
Place chicken in shallow baking dish. Combine soy sauce, garlic and pepper. Pour over chicken; turn to coat. Let stand 10-15 minutes. Meanwhile, combine honey and lemon juice in a small bowl. Heat in microwave about 20 seconds to soften honey.
Spray cold grill with cooking spray. Prepare grill for direct cooking. Drain chicken and reserve marinade. Place chicken on grill over medium heat; brush with marinade. Discard remaining marinade. Grill, covered, about 6 minutes. Brush both sides of chicken with honey mixture. Grill 6-8 minutes more or until chicken is not pink in center and juices run clear. Serve with rice and stir-fried broccoli pieces.
If it is still too hot at your house to grill outside, this chicken also makes up great in a skillet on the stove!