Thursday, September 16, 2010
Grilled Chicken with Vegetables
*Adapted from Better Homes and Gardens magazine, April 2008. View the original recipe here.
PREP: 45 minutes
1/4 cup ketchup
3 Tbsp. hoisin sauce
4 chicken breasts (or 8 boneless chicken thighs)
4 slices bacon
12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves
1. For sauce, in small bowl stir together the ketchup and hoisin sauce; set aside.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450 degrees in a baking dish for 15 minutes. Turn chicken and brush with sauce. Bake another 15 minutes or until meat is no longer pink. (Reduce time for chicken thighs.)
3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken.