I love to grill, chicken, steak, hamburgers, hotdogs, and even pizza! But, with the summer heat in Georgia, I actually prefer to grill in the Fall. Outdoor entertaining happns during the summer at my parent’s house since they have a pool, but I prefer to have company over for outdoor dinner and fellowship during the fall since we don’t have a pool. It is much cooler and the weather is so nice. Some nights we can even light a small fire in our fire pit. To me, this is the “grilling season.”
And, this grilling season, I am looking forward to using some of World Harbors marinades. There are a bunch to choose from. The teriyaki is always delicious whether you like it on chicken or pork. I really like the Almalfi Coast Italian Grill on chicken and vegetables. And, the lemon pepper and garlic is also good on just about anything.
I like to cook extra chicken so that we can use it to top green salads, pasta, pasta salads, or sandwiches later in the week.
Here’s a recipe that is sure to please – and it is not your regular run of the mill chicken!
:: Chicken Satay with Pita and Tzatziki Sauce
Chicken pressed or pounded thinly and cut into strips
World Harbor Almalfi Coast Italian Grill Marinade
Cut chicken into strips and allow it to marinade for at least an hour (and as long as overnight. Skewer chicken onto skewers (if using wooden skewers, be sure to soak them for at least an hour so they won’t burn on the grill). Place chicken skewers on the grill and cook until through (the thinner the strips the less you have to cook them – these will grill up quickly.
Serve with pita and Tzatziki sauce (recipe follows) along with some veggies for dipping and/or french fries.
Tzatziki sauce is a Greek yogurt-based sauce that is delicious on grilled chicken or traditional gyro, and I like it on Falafel too.
:: Tzatziki Sauce
1/2 pint of Greek yogurt
1/2 of a hothouse cucumber, unpeeled and seeded
1 Tbsp plus 1/2 tsp kosher salt
1/2 cup sour cream
1 Tbsp white wine vinegar
2 Tbsp lemon juice
1 Tbsp of olive oil
1 1/2 tsps minced garlic
1 1/2 tsp of minced fresh dill
Grate the cucumber (I do mine in the food processor) and toss it with 1 Tbsp of salt. Place it in a sieve over a bowl in the fridge for a couple hours to allow as much liquid to drain out of it as possible.
Squeeze as much liquid out of the cucumber as possible and then add it to the rest of the ingredients. You can serve it immediately but it is better if you make it ahead and allow the flavors to meld. Serve chilled.
Do you have picky kids? You can serve the chicken with any sauce they like – that is the nice thing about chicken satay! Plus kids love eating things off sticks and anything they can dip!