Grill Night

This weekend we got an extra hour of light with daylights savings time, and we got beautiful 60-70-degree spring weather in Atlanta. The perfect night to try out our outdoor gas grill (left behind from the folks we are renting the house from). Got 2 massive bone-on/skin-on chicken breasts on sale, plus some Farmer's market vegetables (Chinese eggplants and beautiful green beans). Using a very sophisticated 2-ingredient marinade (1 cup soy sauce, 1/3 cup sugar), we had a Teriyaki marinade for the chicken and eggplant skewers.  I wasn't sure what to do with the green beans, but whatever I did (see below) was successful!

Sauteed green beans

Green Beans
about 1 lb green beans, trimmed
about 1/2 chopped onion
2 large cloves garlic, minced
red pepper flakes, to taste
about 1/2 cup chicken stock
2 Tbsp soy sauce

Heat 1 Tbsp oil in pan. Add onion and green beans, stir ~2 minutes. Add garlic and red pepper flakes, continue to stir for a few minutes. When beans are bright green but still crisp, add the chicken stock and soy sauce, cover and allow to simmer for 2-3 minutes.

The finished dish

Grilled Eggplant

2 Chinese eggplants - wash, slice, thread onto skewers. Brush with teriyaki marinade and grill!

Veggie Prep

Camera malfunction - blurry grilling picture

The feast!