This was the second Sunday in a row that we fired up the grill for dinner. Much like last Sunday, we went with bone-on, skin-on chicken breasts (enjoying how cheap real chicken is, compared to boneless/skinles) and vegetable skewers. The big difference from last Sunday is that we brined the chicken first: filled a large bowl with water, added ~ 1/3 cup of salt, and soaked the 2 chicken pieces for about half an hour. The chicken grilled for about half an hour, and at the end (once fully cooked) was brushed with the glaze.
The glaze was very hasty: a cup of soy sauce, added water (1/3 - 1/2 cup?), 1/3 cup sugar, added mirin (2 Tbsp?).
The skewers were yellow squash, red bell pepper, and mushrooms. Tricky to make some of these stay on the thick metal skewers without shredding, but the grilled flavor was worth it.
Grilled brined chicken breasts and turkey sausage
The whole dinner
Clonie loved it.
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