Summer is here…It’s BBQ season!

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Thai marinated chicken thigh, spinach stuffed mushrooms, and a big green salad with garden fresh veggies.

It’s summer in the Pacific Northwest. This means it’s heating up outside, and the majority of us don’t have air conditioning because the heat only lasts a couple of months. I do happen to have A/C, but only in my bedroom so I can sleep. During the heat of summer, I refuse to turn on the oven, and don’t like cooking anything on the stove that takes more than a few minutes.

In the last few years, I’ve come to learn that just about anything – except maybe soup, I haven’t figured soup out yet – can be cooked on the bbq grill. Veggies and meat and more veggies and some potatoes now and then. Tin foil has also become my friend, because I hate cleaning the grill, and sometimes I have to turn my grill into an oven and seal in the moisture.

For this particular recipe, I placed the chicken on a metal cooling rack that had foil over it with the edges curled up to keep the moisture in, and keep the garlic/chili pepper and ginger pieces from sticking to my grill.

I’ve posted the stuffed mushroom recipe before, here: https://writingandeating.com/2014/01/25/mushrooms-and-pizza-with-a-healthy-twist/

I left the onions out this time, and added a tiny bit of extra sharp cheddar. I put them in a foil 8×10 deep-sided pan with the cover on loose, and bbq’d them on very low heat for 30 min. They’re PERFECT!

For the chicken… I marinated it for 2 days (only because we wound up going out to dinner the first day so it got extra marinading time).

In a gallon size Ziploc bag I mixed:

  • 1 can coconut milk
  • 1/2 tsp minced ginger (I use the squeezie tubes from the produce department)
  • 1/2 tsp red pepper paste (again, the squeezie)
  • 1 Tblsp minced garlic
  • 1/4 cup lime juice
  • black pepper

I used chicken hid quarters, cut into pieces and skin removed. Marinade overnight for best flavor. Make sure to flip the bag over at least once halfway through so all the pieces are thoroughly coated.

BBQ on low for 45 min. Use a meat thermometer to make sure it’s reached 165 degrees at the thickest part of the meat.

I served these with a big tossed salad made with farm fresh veggies from the farm market. This is the best of summer!

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