all in the name of food…

This weekend it was the first day of spring! To celebrate spring and this beautiful weather Nathan and I invited his parents over for a spring cook-out. We made the most delicious grilled sesame chicken with vegetables and saffron basmati rice. Nathan’s Mom also brought this delicious salad that had fresh red lettuce and vegetables from their garden.

This recipe for sesame chicken marinates overnight, which makes it so delicious! I also love how fresh a variety of grilled vegetables taste. Serve both with a side of saffron rice mixed with some long grain basmati and its delicious! Basmati rice is my favorite. I highly recommend this dinner for a gorgeous spring night!

Grilled Sesame Chicken

• 1/3 cup soy sauce
• 2 Tbsp cider vinegar
• 2 cloves minced garlic
• 1/2 tsp cayenne pepper
• 3 Tbsp sesame seeds
• 2 Tbsp honey
• 1 Tbsp minced ginger root
• 1 Tbsp sesame oil
• 4 boneless skinless chicken cut into cubes

Combine all ingredients except sesame seeds and marinate with the chicken overnight. Place marinated chicken chunks on skewers and cook for 14 minutes in the oven at 350 F, turning once in between to begin cooking the chicken. Then finish cooking the chicken on the grill and give it a nice char. You can also place the chicken in a baking dish and cook it for 30 minutes at 425 F until golden. Then sprinkle with sesame seeds. For the vegetables cut what you want to use and place them on skewers. Drizzle with a bit of olive oil and salt and grill till done – being careful not to overcook. Serve with saffron basmati rice.

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