Ginger Chicken and Veggie Kabobs with Dipping Sauce

What better time to get out the grill than for Father's Day; the men can gather 'round the barbeque and turn the meat on occasion. My husband's not a gourmet chef, but he does seem to have a certain instinct when it comes to fire! I'll set him up with one of my favorite recipes: Ginger Chicken. The marinade is easy enough; I just throw a few ingredients together, adding that to a couple of Ziploc bags, along with some cut-up chicken. Depending on when I've gone shopping, I might prepare this anywhere from one to four days earlier.

I'm partial to cut-up fryers myself, although some people don't want to mess with chicken bones. I've used boneless, skinless meat on occasion; the skinless thighs work well, as they don't tend to be dry. Another tip that's proven useful: After discovering how time-consuming it can be to keep checking the chicken, turning it enough so as not to burn it, but leaving it on long enough to get it cooked through, I came up a new plan. We now often bake the chicken for 30 minutes or so in the oven first, finishing it off on the grill, just to give it that barbeque flavor.

Our family's become partial to the old-fashioned charcoal grill; the flavor's hard to beat! But typically, the meat would be finished, and the coals would still be going strong. So I've started marinating veggies to go along with the main dish. I cut them into bite-sized chunks, adding a little olive oil to them in a Ziploc bag. I add some extra marinade (like from the Ginger Chicken, or even just using soy sauce and vinegar). I can more fully utilize those burning coals this way—tossing the veggies on while the coals are still hot takes full advantage of the grill.

I keep a package of bamboo spears on hand, as it's much easier to turn the smaller pieces of veggies when they're all lined up on kabobs. I marinate them for a day or so, using my favorites; mushrooms, bell peppers, and pineapple are quite popular. Potatoes work too, cut into 2"-sized chunks; pre-cook them first though. They can bake 20 minutes or so first, and then can get speared, ready for the grill.

If you're a novice to charcoal grilling, remember that it will take a bit of time for the coals to get hot enough; the majority of briquettes should have a layer of grey ash on their surface. To start the coals, I use my Electric Charcoal Starter—it's a metal loop attached to a handle, which plugs into a power outlet. For the real outdoorsman, a "Chimney Starter" can be used (found most anywhere barbecue supplies are sold). Newspaper at the bottom of the "chimney" lights the charcoal, which has been placed in the cylinder above the newspaper. Another method to employ is to have cooler areas of the grill, layered with less charcoal. If the food starts cooking too quickly in one area, you can move it off to the "cool zone". Applying a bit of art and science to the process, a summer of barbequing can be off to a good start!

Ginger Chicken

This recipe works well for a group, or for a family meal, with some leftovers for later. You can bone what's left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice—an instant quick meal later in the week. Serves 15 or so.

In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4" pc. Fresh ginger, sliced > 1/8 tsp. cayenne

Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar

Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use: > 9 lb. fresh or frozen chicken pieces, w/ skin and bone in (Boneless, skinless thighs also work well)

Bake at 325° for 1 hr. An alternative method is to bake them in the oven for 30 min. at 375°, then grill just until browned. This gives you all the barbeque flavor, but less time is needed to watch and turn the chicken. Serve hot, or at room-temperature, or chill to serve cold (great for picnics).

Veggie Kabobs and Dipping Sauce

I like to make a few kabobs when I'm lighting the grill anyway. I keep the veggies separate from the meat when marinating, and use the leftover marinade as a sauce. Serves 6-8.

Prep your favorites: > 1-2 red or green peppers > ½ lb. mushrooms > 2-3 zucchinis > half a fresh pineapple > ½ pint cherry tomatoes > (optional) 6-8 small, red potatoes

To the veggies, in a Ziploc bag, add: > about ¼ c. olive oil

Shake bag to distribute oil. Next, add: > some of the above Ginger Marinade OR ¼ c. each soy sauce and vinegar

When ready to grill, let the marinade drain into a small pot, and boil it a bit, until reduced to a thicker, saucier consistency. Arrange veggies onto bamboo spears, pre-cooking the potatoes in oven for 20 min. or so first. Serve the sauce with the grilled veggies.

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, "From the Land of Milk and Honey", is filled with New Deli favorite recipes.

Email Jennifer at getrecipes@hotmail.com , for comments, questions, or info on Jen's newsletter and cooking show. Get more recipes, plus info about Jennifer's cookbook/devotional, at: www.PCCuisine.com