Tips-y Tuesdays: More Grilling Tips

Once the weather starts getting warmer…actually, no, that’s not true. Once it starts getting more consistently sunny. Or warmer. Or both. I don’t really care, I just get the grilling itch. I really don’t understand why I like it so much. It is a similar amount of work to cooking inside, but for some reason I find it enjoyable.

I don’t have too many more tips to share, but I figured I would share what I have.

For starters, I am all about this new grill pan I got for my birthday (thanks, Dad and M!). It is amazing for potatoes. Probably for vegetables, too, but I haven’t tried them yet.

The potatoes get perfectly crispy on the outside. Then I just have to make sure I cook them long enough so that the insides are soft.

Another favorite change I’ve made is adding more curry powder to food. Sometimes chicken, sometimes the potatoes, sometimes the vegetables. I’ve found it adds a nice smoky flavor and just a touch of it can add that smokiness without the actual curry flavor if I don’t want it. But then sometimes I add a bunch since we like it.

I’ve also been mixing up the marinades. If I have time I like to marinate the chicken for 2-3 hours. If my time is short, then I might poke some holes in the chicken with a knife and use the marinade for 15-20 minutes while the grill preheats. It works well for chicken thighs.

For the marinade above, it was soy sauce, oyster sauce, canola oil, coconut milk, white pepper, brown sugar, and garlic.

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