Monday, May 4, 2009
This is another one of those restaurant recipes. There was a bar and grill that we went to occasionally when we lived in the KC area and when we went I always ordered the same thing - Maui Chicken. This is my version. I will also include how I make asparagus. My children love asparagus! I always serve the chicken with Uncle Ben's wild rice. Dave usually does the grilling, because does such a superb job with it. I am one lucky lady!!!
4-6 boneless, skinless chicken breasts
Lawry's Mesquite Marinade
4-6 slices of cheddar cheese
15 1/4 oz can of pineapple slices
Marinate chicken in the mesquite marinade for at least 30 min. You may marinate longer if you would like. Grill over medium heat until cooked through. Add cheddar slices the last couple of minutes of grilling. Grill pineapple slices, a couple minutes on each side. Place on top of cheddar. Serve with a side of BBQ sauce.
Rinse and trim asparagus. Put asparagus in a pot and just cover with cold water. Bring to a boil and blanch for about 2 minutes or until bright green. Rinse several times with cold water. Drizzle with olive oil. Salt and pepper. I prefer kosher salt for this. Make sure all are coated with oil. Grill over medium heat for 3-4 minutes. Enjoy!!