Let me just get it out there. I am afraid of BBQ pits. I love to eat what comes off them but lighting them up – no thank you. I am positive me with lighter fluid and a flame would not be a good thing.
So, I did the next best thing and bought a Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black
I couldn’t wait to try it out so on Memorial Day I had an indoor grilling fest.
This was the simplest dish and it was so good. The chicken was moist and the veggies were grilled to perfection. It was all so speedy too. I envision a lot of grilling in my future.
Boneless Skinless chicken breasts
Salt and pepper, to taste
McCormick’s Chicken spices
Sprinkle salt and pepper on the chicken (you can also pound out the chicken so it is thinner). In a Ziploc bag add the remaining ingredients and combine. Add chicken to marinade and let sit for 30 minutes. (You could probably also leave this in the refrigerator to marinade overnight. Heat grill to medium temperature. Add chicken and cook. Once the chicken is browned and has good grill marks, flip sides. Cook until It reaches an internal temperature of 165 °F. I like to use a a simple cooking thermometer.
USDA Recommended Safe Minimum Internal Temperatures:
Steaks & Roasts – 145 °F
Fish – 145 °F
Pork – 160 °F
Ground Beef – 160 °F
Egg Dishes – 160 °F
Chicken Breasts – 165 °F
Whole Poultry – 165 °F
Zucchini, sliced thinly
Yellow squash, sliced thinly
Salt sand pepper to taste
Sprinkle salt and pepper on the veggies then add olive oil. Mix until oil is over all veggies. Add to heated grill pan. Cook, turning once, until veggies are soft and somewhat translucent.
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