I always, always, ALWAYS marinate chicken before grilling it. Mostly I marinate it in buttermilk and salt. Just pop your chicken in a zip top bag and then add buttermilk, a few dashes of hot sauce and a little salt and chill it overnight. This gives the chicken a FABulous texture and flavor!
These little bundles are so yummy – and just take a few minutes to roll up – and then grill – so dinner is on your table in about 20 minutes.
Yesterday was the first day it was nice enough for us to lounge on the deck and swing with this little doll and her amazing mom (shameless promotion of grandbaby ahead):
Best reason to have a deck is to hang with your cute granddaughter, I say.
Let the grilling season begin!
— posted by Donna
CHICKEN ASPARAGUS ROLLS
2 boneless, skinless chicken breasts
2 cups buttermilk
1 teaspoon salt
1 tablespoon cayenne pepper sauce
8 asparagus stalks
1/2 cup grated Gruyere cheese
Favorite seasoning spice blend
A little vegetable oil
Heat a grill or grill pan to medium heat – about 350 degrees.
Lay chicken breasts on a cutting board and with knife parallel to the cutting board, cut breasts in half so that you have two large planks. Place pieces in a zip top bag and pound with a meat mallet until uniform thickness, between 1/4 and 1/2 inch thick.
Place flattened chicken in a zip top bag and add buttermilk, cayenne pepper sauce and salt. Distribute the liquid evenly. Stash in your fridge for a minimum of 2 hours, up to overnight.
Remove chicken from bag and pat dry. (discard marinade.)
Sprinkle a little cheese on each chicken piece. Place a few asparagus stalks on each chicken piece and cut to fit. Roll up and secure with a few toothpicks. Brush rolls with oil and sprinkle with seasoning.
Grill the rolls, turning to make sure there is even cooking on all sides, and chicken is cooked through. Take off grill and cover with foil and let sit for a few minutes before serving.