Well, I made another tasty and successful recipe on my new little Weber grill. It’s so great to finally have access to a grill and learn how to use one. I’m so grateful and happy to have it.
Anyway, onto the food! My grilled chicken recipe was inspired by The Food Lovers Kitchen’s, red curry chicken skewers. Instead of making skewers though, I cut two chicken breasts into strips, marinated it for an hour in coconut milk and red curry paste, and grilled the strips on their own. I served it with broccoli that was roasted with grass-fed ghee, sea salt and pepper.
The one thing that was tricky for me with grilling the chicken is that I didn’t really know when it was done. I know how to time it out when cooking it in the oven or on a skillet, but the grill is obviously much hotter. I Googled some general grilling times for chicken breast and accounted for the fact that it was cut into strips. I ended up grilling it about 3-1/2 to 4 minutes per side and it came out perfect. It was juicy, moist and flavorful, just as it should be. Jesse even liked it and normally he doesn’t like grilled chicken because he’s had it dry and ruined way too many times. It’s terrible when it’s overcooked and dry like that. It makes me think of the scene in National Lampoon’s Christmas Vacation when everyone is eating desert-dry roasted turkey at Christmas dinner, and Clark keeps putting boat-loads of gravy on it to try and make it more palatable. Then the dog damn near chokes on the turkey bones under the table and in doing so, makes the entire dining room table shake. My sister, Amanda, and I always laugh so flippin’ hard at that scene and at the whole darn movie for that matter! Please tell me you’ve seen this movie. It’s a classic!