Summer means grilling! And man, has it ever felt like summer lately (and by that, I mean I’m afraid my face will melt off every time I go outside). All that said, it’s worth it to brave the heat to go cook outside because that way, I’m not actively making the air conditioner’s job harder than it needs to be…oh, and grilling develops such incredible flavours with little to no clean-up!
Enough about the virtues of grilling…let’s move onto the actual food! We wanted to do something different with our chicken compared to how we normally marinate, and we decided to build on some light and refreshing Asian flavours! Then, we added some honey to the mix to add a little sweetness and to temper the acidity of the rice vinegar.
We served this with Grilled Zucchini and a Veggie Pillow filled with fingerling potatoes, tricolour carrots, and celery root. However, this would also pair very nicely with Sesame Noodles or steamed rice and Garlic Snow Peas or Garlic and Pepper Sauteed Green Beans.
Time: 30 Minutes (Plus Marination Time)
- Chicken Breast(s)
- Rice Vinegar
- Olive Oil
- Lemongrass Paste
- Prep/Marinate your chicken:
- Rinse, pat dry, and trim any excess fat off your chicken breast(s). If you like, you can also cut your chicken breasts in half to make them thinner. This will cut down your cooking time and help you reduce the risk of drying your chicken out as a result. It will also generate more surface area for your marinade. Up to you!
- Either place your chicken in a large zip top bag or a flat glass container (we prefer bags, but we ran out and had to make due).
- Add your olive oil, rice vinegar, lemongrass paste, and honey to your chicken, and mash around with your hands to combine.
- Stash in the fridge and let sit for anywhere between 1 and 10 hours.
- When you’re ready to start cooking, remove your chicken from the fridge, and set on the counter.
- Fire up your grill, and turn it to medium heat.
- Place your chicken breasts on the grill, and allow to cook for about 12 minutes (less if you cut your chicken breasts in half to thin them).
- Flip, and cook for another 12 minutes.
- Do a temperature test with a digital meat thermometer. If your chicken has hit 165 degrees F in the thickest parts, you’re done. If not, cook for longer until it hits that magic number.
- Plate, devour, and enjoy!