This chicken dish was sent by email from our local grocery company. I liked the look of it so thought I would give it a try for Friday’s supper. One small problem, I had to buy the asparagus from the grocery store because there is still not asparagus at the farm. We are all crossing our fingers for two straight days of sun. I forgot, we don't have a barbecue of course, so I had to use the broiler. We enjoyed it, but if I make it again, I will just marinate the chicken. I personally thought the marinade spoiled the vegetables although Matt didn't agree.
Grilled Asian Chicken Breasts with Asparagus and Portobello Mushrooms
1/3 cup (75 mL) PC Naturally Brewed Soya Sauce
1/4 cup (50 mL) fresh lime juice
1/4 cup (50 mL) PC Sunflower Oil (I used Canola)
1 tsp (5 mL) ground ginger (I used fresh ginger)
3/4 tsp (4 mL) minced garlic
1/4 tsp (1 mL) each salt and freshly ground black pepper
4 PC Air Chilled Bone-In Chicken Breasts, about 2 lb (1 kg)
1 bunch asparagus, woody ends trimmed
4 Portobello mushrooms, stems discarded and caps thickly sliced
1. Preheat barbecue to medium-low heat. In bowl, whisk together soya sauce, lime juice, oil, ginger, garlic, salt and pepper. Place chicken breasts in shallow glass baking dish. Pour half of soy mixture over chicken; set remaining soy mixture aside. Turn chicken breasts to coat; cover and let stand for 10 minutes.
2. Place chicken breasts on greased grill. Pour marinade left in baking dish into small saucepan; bring to a boil and boil for 2 minutes. Cook chicken breasts uncovered for 12 to 13 minutes per side or until cooked through, basting with boiled marinade. Meanwhile, in bowl, toss asparagus and mushrooms with reserved soy mixture. Place in vegetable grill basket. Place basket on grill; cook, stirring occasionally, for 12 minutes or until asparagus is tender-crisp and mushrooms have released most of their juices.
3. Transfer cooked chicken to plate; let rest 5 minutes. Serve chicken alongside vegetables.
Have a great weekend