Monday Menu: Fall Grilling

So many veggies are ripening at once. I spent the weekend prepping tomatoes, pickling jalapenos and cucumbers. I think the bulk of it is done.

This week’s menu takes advantage of the fall weather for grilling.

Fruit Juice Marinated Chicken Breasts

• 4 chicken boneless breasts
• ½ cup grape or cranberry juice
• ½ cup soy sauce
• ½ cup wine (non-alcoholic is ok)
• 1 tsp crushed garlic
• reusable bag or dish with cover

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight. Grill (or roast in the oven at 375° in a large baking dish). 15 minutes on each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes on each side, cook an additional 10 minutes, then move away from high heat for the remainder of cooking time.

TIP: To make ahead, add chicken and marinade ingredients together and freeze. Pull out and thaw in the refrigerator the night before. You can do this with most marinades. 

Grilled Potatoes

• 4 large potatoes
• 1 medium onion, sliced
• 1 tsp crushed garlic
• 1 to 2 tbsp butter
• parsley or chives
• salt & pepper
• foil, parchment paper

To make four packets: Lay out 4 sheets of foil, top with a sheet of parchment paper.  Thinly slice each potato, layer one on each piece of paper, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.

And a light dessert. Melons are plentiful right now, so substitute as desired.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.