Chicken In The Grass Food

CHICKEN IN THE GRASS

Steps:

• Rinse the chicken tenders in water and pat dry.
• Place in a zip lock sandwich bag.
• Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
• When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• Quick fry the tenders until done.
• Remove from skillet and keep warm between two dinner plates.
• Wash spinach and shake dry.
• Slice onion very thin.
• Chop garlic fine.
• Chop bacon.
• Add butter to fats remaining in skillet.
• Place onion , garlic, and bacon in skillet and saute until golden.
• Add spinach.
• Stir and mix until the spinach starts to wilt.
• Add the balsamic vinegar.
• Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• Remove spinach to dinner plates and top with the chicken tenders.
• Add salt and pepper to taste. Serve hot.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).