Glazed Ginger Teriyaki Chicken with Other Good Stuff
Roadie #1 has been sick due to a combination of allergies and bi-polar whether changes. (One day it’s 81. The next it’s 59.) So when it came time for planning dinner yesterday, I decided to go the easy route. I found in my pantry a bottle of a ginger teriyaki marinate. I had some Dolly Parton sized chicken breasts that needed to be cooked, so I decided to combine the two. Throw in some mashed potatoes and zucchini, with some Texas toast, and you have a meal made for a Rock Star.
Before you skip down to the recipe, let me note that I did this the way a real cook does things. Throw in a little of this and a little of that; taste it…and then add some more stuff to it. What I mean is, I did not measure a darn thing. But, here’s what you need to know.
Set List
2-3 BIG chicken breasts
1 bottle of Ginger Teriyaki marinade
1 large zucchini
5 medium potatoes, peeled
3 cloves garlic
garlic powder
buttermilk
whole milk
real mayo
olive oil
salt
pepper
ground ginger
a grill
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About 3-4 hours before dinner, take the chicken and cover with the whole bottle of marinade. Cover and set in fridge.
Take out the chicken and let it sit out of the fridge 30 minutes before you fire up the grill. This allows the chicken to get to room temp.
Preheat grill to 350-400.
Slice the zucchini into rounds, place in a bowl and add a drizzle of olive oil, salt, pepper, 1 garlic clove and ginger. Set aside. The ginger is a nice compliment to the ginger teriyaki marinade on the chicken. It also gave the zucchini a sweetness that offset the zing of the garlic and pepper. Very nice!
Peel the potatoes, puncture with a fork, and place in a microwave safe bowl with about an inch of water. Nuke ‘em for about 15 minutes, or until tender. (My microwave has a nifty baked potato button. All I have to hit is that, so nanny nanny boo boo.)
Coat the grill with cooking spray and add chicken. I keep the two right burners on high and the two left ones on low. When I put the chicken on the grill, I put it on the hot side.
Cook on the hot side for about 5 minutes and than flip. Cook the other side for about 5 minutes. This sears the chicken and gives it those awesome grill marks. It also glazes the marinade.
Next, move the chicken to the low heat side, and turn down the high burners on low. Brush on more of the marinade. Now, let it cook for about 10 minutes.
While the chicken is cooking, add the zucchini to a skillet and cook on low to medium heat, stirring on occasion.
By now the potatoes should be done. Place them in a large bowl and mash the heck out of them. Add a little mayo, butter milk, and regular milk along with two cloves of garlic. Mix together until you get a nice consistency. I added a little garlic powder at this point. Now, add a little butter and mix well.
By now the chicken should be done. Remove from the grill and turn it off.
Serve the chicken with the zucchini and mashed potatoes.
Yup, it’s that simple. The Groupie Wife loved the chicken and potatoes, but she does not like veggies. That’s more for me, bless her heart! As always, thank you so much for reading and keep on rockin’.
RSD
