Last week, I decided I had been grill-less for too long. Even though I live in a small apartment with an even smaller courtyard in the back, I just couldn’t go without a grill anymore. So I headed out and bought the first tabletop grill I found and asked a friend over for dinner.
This all happened at 4 in the afternoon; I asked him to be there at 6:30 that evening. It sounded doable, at least until I got home and opened the box to find the grill in 100 pieces and in need of major assembly. I’m perfectly capable at assembling things, but with my guest coming over, I suddenly panicked that the only thing I’d be making for dinner was reservations.
Two hours later, I finished assembling the grill and took it outside to hook up the gas and light it. Thankfully everything proceeded as instructed, and I headed back in to decide what I was going to cook.
I pulled out an array of possible marinade ingredients and individually frozen chicken tenderloins. As I mixed up my marinade, I partially defrosted the chicken in the microwave, skewered it and poured my concoction over the chicken.
My guest soon arrived, and, other than the grill packaging scattered in the dining room, dinner was well on its way. Best of all, I have a new “cute” grill and a great chicken marinade as well.
Lime, Ginger and Garlic
Marinade for Chicken
2 tbsp. toasted sesame oil
2 tbsp. reduced-sodium soy sauce
1 tbsp. honey
2 tsp. bottled fresh ginger or fresh ginger paste
2 large cloves fresh garlic
1 tsp. onion powder
Juice from one small lime
¼ to ½ tsp. red pepper flakes (see note)
¾ lb. boneless, skinless chicken tenderloins, very cold or partially defrosted for easier skewering
Mix all ingredients, except the chicken, in a blender or small food processor until garlic is minced and all ingredients are well blended. Use immediately as marinade, or refrigerate until ready to use, up to 3 days.
Skewer chicken as desired (using metal or soaked bamboo skewers) and place flat on a baking sheet or large casserole dish. Pour half the marinade over chicken. Marinate for 20 minutes or up to 3 hours, turning frequently.
Grill over medium-high heat, basting the chicken with reserved marinade several times, about 5 minutes on each side. Serve immediately.
Makes two servings; easily doubled or tripled.
Note: Be aware that ½ teaspoon red pepper flakes will make a spicy marinade; with the garlic and ginger, there is already quite a bit of heat. Start with ¼ teaspoon and add to taste.
Each serving has about 233 calories, 10 grams fat (1 gram saturated), 72 milligrams cholesterol, 35 grams protein, 7 grams carbohydrates, trace dietary fiber, 627 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.