Grilling

A few grilling tips:
-before you put food on the grill....

• let the grill heat up, heat makes the grill nonstick
• make sure the grill is nice and clean
  
• using a brush or rag rub a little oil on the grill

-Some things are better in direct heat, others in indirect. To get indirect heat turn on one side of your grill (or if you are using coals like me put them on one side) This allows you to slow cook some things and quickly cook others.

-If you are grilling chicken with skin on grill that side first. Let it cook most of the way through on that side, then when you flip it over you will have a super yummy crispy crust! (and this is coming from a girl that normally hates chicken skin)

-keep a thermometer handy, it is the BEST way to know something is done (then you dont have to keep cutting the meat open to see)

Memorial Day Grilled Chicken and Veggies for 2

Chicken

2 thighs skin on, bone in
1/2 c pineapple juice
1 T dry yellow mustard
1 T chili powder

Marinate for 1 hour.

Veggies

2 cobs of corn, sliced in thirds
2 tomatoes, quartered
1-2 potatoes, cut into large chunks
1/2 onion, quarters
2 carrots, sliced large
2 cloves garlic whole
olive oil
1 T ground mustard
salt and pepper

Mix it all together

Sauce (bear with me, it's good)

1/4 c pineapple juice
1/4 c sour cream
2 T dijon mustard

Mix together and refrigerate.

1. Start grill and heat, oil
2. Add chicken(skin down of course) and either use a mesh grill pan(we got ours from williams-somona) or skewers and cook the veggies, they take about the same amount of time.
3. Once the veggies are crispy and the chicken is to 160 degrees pull it off and serve with the sauce.

note: The sauce may sound a little strange, but I was just mixing the flavors that had gone into the marinade, it actually turned out really good. That is my advice for sauce, think of the flavors that are being hinted at in marinades or rubs, and mimic it in your sauce. easy peasy.