We are now more than halfway through #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. While there are a few healthy tailgating dishes that have been shared by my fellow blogger pals, I think it’s safe to say that the majority of our posts lean a little more towards the sinful side of the diet spectrum. So today I’m going to share a healthy grilling recipe with you! (Actually, come to think of it, my post tomorrow is healthy too! So be sure to come back and check it out. I promise, I don’t plan these things.)
If you’ve never used Gourmet Garden herbs before I highly encourage you give them a try. I’ve purchased their herbs before, and usually buy them instead of bunches of fresh herbs. I cannot grow anything to save my life and I can’t keep fresh herbs alive for more than a day after bringing them home from the store. So unless I need fresh herbs for garnish, I’ll buy Gourmet Garden’s herb pastes. They last in the fridge for up to 3 months and give you that fresh flavor you’re looking for.
FireWire Grilling provided their Flexible Grilling Skewers for us to try. I don’t often go crazy for grilling gadgets, but these are worth getting excited about! I’ll admit, I was hesitant. Why would you want a flexible skewer? I asked. Well, let me tell you (in my best infomercial voice)! Don’t you hate it when you’re putting marinated meat and veggies on a skewer and your hands are all sticky and messy? Instead, put your meat and veggies on the skewer, and put it in the bowl or bag of marinade! (Yes, you still have to wash your hands if you’re handling raw meat, sorry.) That wouldn’t be possible with a typical straight skewer – it wouldn’t fit! What I also loved about these skewers was the skewer tip – it’s not sharp yet the meat slipped on easily. Remember that bag you’re putting the skewer in? It won’t poke a hole through it. There’s also no more fear of piercing fingers!
Thai Chicken Skewers
- 1/4 C sugar
- juice 1 lime
- juice 1 orange
- 1/2 C fish sauce
- 2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp chunky garlic paste
- 1 tbsp cilantro paste
- 2 tbsp Thai seasoning
- 2 large chicken breasts, cubed
- 1/2 onion, segmented
- In a bowl whisk together sugar, lime and orange juices, fish sauce, coriander, pepper, chunky garlic paste, cilantro paste, and Thai seasoning. Reserve about a 1/3 C to baste skewers with.
- Place chicken and onion on skewers.
- Marinate skewers a minimum of 30 minutes.
- Grill skewers 4-5 minutes on each side, or until chicken is cooked through.
*This recipe was inspired by http://www.foodandwine.com/recipes/shrimp-with-thai-lemongrass-marinade *
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:
And for yesterday’s tailgating fare check out Camilla’s page here.