And I wanted to do something I have never done before. SO I chose Vietnamese grilled chicken and cucumber salad.
The chicken was marinaded in soy sauce, fish sauce, coconut milk, rice vinegar, garlic, ginger, brown sugar and onion all blended together until smooth. Let the chicken marinade for about an hour (more would have been even better).
The cucumber salad was simply sliced english cucumber, rice vinegar, brown sugar, onion, and corn oil (+salt). Mix it together and toss it in the fridge to chill.
I then removed the chicken from the marinade and put on the grill over direct heat to sear it. After searing both sides I moved to cooler part of the grill to continue cooking. Meanwhile I put the corn on the cob (buttered and wrapped in foil) over the flames and cooked them until the chicken was done, rotating every so often to keep from burning.
Served with rice this is one easy meal and very tasty. The chicken is delish with the cucumber salad.
Highly rated (30 minute meal if you cut down the marinade time)
Happy Father's Day!
