Monday, July 5, 2010

Ginger chicken

Make marinade in a large ziplock.

3 T fresh grated ginger (no substitute)
1/2 cup olive oil
2 T apple cider vinegar
3 t crushed garlic
1/4 cup diced onion (any kind)

3 chicken breasts
butterfly (cut in half)
slice diagonal strips lengthwise, about 1- 1 1/2" thick

Put chicken in ziplock and squish around. 
Refrigerate overnight or at least 4 hours
Soak skewers overnight too

Skewer each strip and BBQ. 
Don't flip too early, make sure you have dark grill marks so it won't stick.

1 comment:

  1. Oh no! My weakness. Yummy blog recipes. Oh yes, I'll have this tomorrow, after the Tilapia chowder and roasted grape risotto. LOL

    Sounds wicked yummy.