Ok, how is the summer already coming to an end? With the pandemic still roaring through the states, it just doesn’t feel like summer has started yet. There has been no movies in the park. No summer concerts. Didn’t go see fireworks because the city didn’t have them. No block parties. None of the typical summer activities.
That is not to say we didn’t make a great summer out of what we did have. We were able to sneak away to a cabin in Wisconsin. We have had weekends exploring the woods and parks (just staying away from the playground equipment). Movie nights with popcorn were had. It was a good summer, considering.
We didn’t get to have many cookouts with friends and family, which was a bummer. But we had a couple socially distanced dinners outside on the patio–eating home cooked food, drinking good wine, and pretending just for the evening that our world isn’t completely upside down.
What hasn’t changed is what I serve when we have a cookout at our place. This summer, and all the others, whenever we have people over for a cookout, this is my go-to grilling recipe. So much so, that this is the recipe I made the day JR was born since we had a cookout to celebrate JR on his birthday (birth center births mean you go home same day you give birth).
And I have been meaning to put this recipe up on the blog, but every time I make it, before I can remember to take a photo of the finished product, it’s already in our bellies. It’s that good.
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 Tablespoon cornstarch
- 1/4 Tablespoon sesame seed oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar
- 1 Tablespoon honey
- 1-2 pounds of chicken, cut into cubes
- 1 yellow pepper, cut into chunks
- 1 red pepper, cut into chunks
- 1 orange pepper, cut into chunks
- 1 red onion, cut into chunks
- 1/2 pineapple (fresh), cut into chunks
- To make the sauce, just toss all the ingredients in a small pot over medium heat. Bring to a boil and then reduce heat so it is simmering. Stir until the sauce is thickened. Feel free to add a bit more cornstarch. Once to a thickened texture (not as thick as honey but not as thin as water), remove from heat. I recommend dividing out into two bowls–one for dipping later and one for basting.
- Make your skewers. If you have metal skewers, great. If not, use wood and soak the wood skewers for a bit before using (although if you don’t, I have never found it to be a deal breaker).
- For the skewers, we put all meat on some and then divide the rest throughout (because we have some vegetarians in our house). Baste with the sauce and then grill. Baste periodically as it cooks.
Modified from Lauren’s Latest