Adirondacks in upstate NY, completely void of technology. This post I have had
ready and waiting in the wings for a while, and so it is posting on auto pilot
while I am away enjoying the awesomely long 4th of July weekend. I
hope you like it!
awesome new twist for tossing chicken on the grill, and this zingy Asian style
dressing over a salad is the perfect pairing for a quick and simple summer
¼ cup honey
1/3 cup low sodium soy sauce
1 tbsp fresh grated ginger root
4 cloves garlic, minced
6 chicken legs
garlic. Place chicken in the bowl and refrigerate for at least an hour (can be
left over night). Once marinated place chicken on a preheated grill over medium
high heat for 20-30 minutes, rotating every 5-10 minutes, until well done.
While the chicken is cooking pour the remaining marinade into a sauce pan and
simmer over low heat for about 10 minutes until it thickens. Use this liquid to
baste the chicken once it’s done. Serve warm.
down the carrot, but leftover grilled, or roasted carrots work as well, and you
can always make the dressing a few days ahead, and use it as a dip, or on
additional salads throughout the week.
¼ cup carrots, cooked
1 tbsp minced ginger
1 small garlic clove
1 tbsp minced onion
2 tbsp rice wine vinegar
2 tsp low sodium soy sauce
1 tsp lemon juice
1 tbsp oil