So just to give you a little side information. The bf and I are living at my parent's place because we're selling our condo because it has good market value right now. We want to save a bit of cash and buy a townhouse so we can have such luxuries as a BBQ. I've been home for only a couple weeks and I am head over heels in love with the BBQ all over again. Oh, how I have missed it so.
This past Friday I made our entire dinner on the BBQ which is just such a great way to cook a Friday night dinner when you're tired from the work week. It was so simple and yet so tasty. I plan on abusing the BBQ all summer long. My mother and I will have to work out some sort of cooking arrangement as we both are territorial kitchen people and will fight to be the one to cook dinner. Oh the men should be so lucky!
Anywho, this is a super easy recipe that's great for any night of the week, but especially Fridays when we just want to take it easy but still want to fill our tummies with wonderful goodness.
Grilled Potatoes & Onions
Ingredients - serves 4
4 medium baking potatoes
1 small Spanish onion, sliced
1 - 1/5 cups of your favourite salad dressing (not creamy) - Greek Oregano & Feta dressing turned out awesome - Vidalia Onion would also be good - but Italian...meh, a bit weak unless you have a killer Italian dressing, I would use another.
4 tbsp of roasted garlic and herbs seasoning
salt and pepper to taste
Cut each potato into 1/4" slices. Place onion between slices and sprinkle with salt, pepper and the roasted garlic and herbs seasoning. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square)
Pour approx a 1/4 cup of salad dressing over each potato. Wrap foil around potatoes and seal tightly.
Potates, Salad Dressing and Onions wrapped up on the grill.
Basically toss it in and forget about it for an hour.
Ingredients - Serves 4
1 tbsp honey
1/4 cup of sweet Thai chili sauce
2 tbsp soy sauce
1/2 tbsp of garlic powder
1/2 tbsp of sriracha sauce (hot chili paste)
pepper to taste
(x2 the above ingredients for basting)
4 boneless, skinless chicken breasts - pounded thin or fillet them.
In a small bowl, mix together the honey, sweet chili sauce, soy sauce, pepper, garlic powder and sriracha sauce. Place chicken breasts in the marinade, cover and refrigerate at least 2-4 hours.
Preheat an outdoor grill for medium-high heat. (375F)
Lightly oil the grill grate. Arrange breasts on the grill. Cook for 5 minutes per side, or until juices run clear. Baste frequently with the reserved sauce.