Welcome to the tailgate!
Here's what everyone brought to the table today...
Grilled Green Beans, Mushrooms, and Duck Bacon
by The Pajama Chef
Ron and I are lovers of any type of curry. I love incorporating it into different dishes and marinates. Normally, I prefer red curry to green, but I wanted to make a play on a green and gold chicken to represent the Packers for the #10DaysofTailgate. As you know, I am a big fan of grilled pineapple in any dish and I thought it would work perfectly with green curry to create a delicious chicken marinate. I really loved the sweet and spicy flavors of this chicken and the grilled pineapple is a fantastic addition, as usual. Even if you are not a fan of the green and gold Pack (what are you thinking!), you will love this variation of grilled chicken.
Our tailgating challenge is just at the halfway point and it has been so much fun hearing from all of you and seeing the different recipes other participants are coming up with! I hope you stay with us the rest of the week and keep looking at what fun and delicious recipes are yet to come! Don't forget to enter the giveaway and visit our sponsors!
Tonight, my friend Emily and her daughter are coming to watch the new Law and Order from Wednesday night. I am so excited! Facebook had been blowing up with all sorts of #savebabybenson posts and I am excited to see what all the hype will lead to (hopefully an awesome premier).
4 boneless skinless chicken breasts
1 can coconut milk (I use full fat)
2 1/2 Tbl green curry paste
2 Tbl soy sauce
1/2 cup pineapple juice
1/8 cup olive oil
1 Tbl brown sugar
1 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 1/2 Tbl chopped fresh basil
8 fresh pineapple slices
Combine coconut milk, green curry paste,soy sauce, pineapple juice,oil, brown sugar, garlic, salt, pepper and basil in a resealable plastic bag. Add the chicken to the bag, squeezing out as much air as possible, and seal. Gently toss to coat the chicken in the marinade. Place in the refrigerator and marinade for at least 8 hours.
Preheat grill to medium heat. Grill for about 5-6 minutes per side. Remove chicken from grill and while it rests quickly grill the pineapple to give it a slight char.
Serve over rice or couscous.
Labels: chicken, fruit, grill, original recipe, tailgating