Today's post is about grillin' and chillin'. Using the grill and the freezer for a summer meal that keeps you and your kitchen cool.
The first recipe is a dolled up grilled chicken. It's great on a sandwich or as an entree.
PINEAPPLE TERIYAKI CHICKEN
4 boneless chicken breasts
1 (20oz) can pineapple rings
1/3 cup soy sauce
2 TBS oil
1 TBS brown sugar
1 tsp garlic powder
1 TBS fresh grated ginger (or 1 tsp ground ginger)
1 tsp season salt
Drain and reserve the juice from the pineapple rings. Dry pineapple rings with a paper towel. Set aside. Add reserved pineapple juice to a bowl and whisk in the remaining ingredients. Add chicken and let marinate in the fridge for 30 minutes. Take it out and let it sit on the counter for 20 minutes or so. Grill on medium heat for 6 minutes on each side. Grill pineapple for 1-2 minutes on each side (just enough to get pretty grill marks on them). Serve pineapple on top of chicken.
A great side dish for this: Grill up a few green onions. Then, chop them up and add to leftover cooked rice. Easy!
This next recipe is a pie made in the freezer. It is so cool and delicious...perfect for summer!
COOL LEMON PIE
8 oz cool whip, thawed
1 can condensed milk
1/3 cup fresh squeezed lemon juice
graham cracker pie crust
Whisk together thawed cool whip, condensed milk and lemon juice. Pour into graham cracker crust. Freeze for 30-40 minutes. Garnish with lemon zest, if desired.
So, there you have a few easy recipes made on the grill and in the freezer. Keep your kitchen cool this summer by grillin' and chillin'!