Sunday Dinner - week 6

(image courtesy of food network)

Summer = BBQ. We LOVE to host barbecue dinners. We usually serve not just your typical hotdogs and burgers but we also do some other grilled meat dish on the side. Here is one of my favorites. It is REALLY easy to do. Just marinate and grill. The asparagus just gets tossed in the oven and the couscous cooks in about 5 minutes.

Grilled Chicken Thighs with Roasted Asparagus and Couscous

Chicken marinade:

1 1/2 - 2 pounds skinless and boneless chicken thighs

1/4 cup olive oil

1 cup barbecue sauce

1 tbsp. Montreal chicken seasoning

sprinkling of salt and pepper

Toss all the ingredients in a ziplock bag and marinate in the refrigerator overnight or at least 4 hours. Grill until each side is done.

(image courtesy of food network)

Roasted Asparagus

1 bunch (at least a pound) fresh asparagus

good olive oil

kosher salt for sprinkling

freshly ground pepper

coarse ground garlic powder for sprinkling

1. Preheat oven to 400 degrees

2. Rinse and dry asparagus and place on baking sheet

3. Drizzle with olive oil and toss until well coated

4. Spread the asparagus in a single layer and sprinkle generously with the salt, pepper and garlic powder

5. Bake for about 25 minutes until the asparagus is tender and crispy

(image courtesy of food network)

Couscous: I buy the boxed kind from Near East and usually get the one with Pine Nuts. You can buy whatever flavor you want and just follow the cooking directions on the package.

Enjoy your Sunday dinner!