[ad_1]
[ad_2]
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Laura joins Nathan to kick off his new show for Wednesdays on Hungry: Grill This!
Want to see more of Nathan? Check him out on his website, Facebook and Twitter!
www.NathanLippy.TV
www.FaceBook.com/NathanLippyTV
www.Twitter.com/NathanLippyTV
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
*************************
Ginger Soy Chicken Thighs
1 inch piece ginger, peeled and minced
2 scallion, thinly sliced, reserve green part for garnish.
3 cloves garlic, minced
2 teaspoons toasted sesame oil
1/4 cup soy sauce
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
4 chicken thighs, boneless, skinless
1.Have grill pre-greased and pre-heated to med–high heat.
2.In a large bowl whisk together all ingredients except chicken. Once ingredients are mixed add chicken and turn to coat. Refrigerate and let marinade for 1-3 hrs.
3.Bring chicken to room temperature before grilling. Shake off excess marinade from chicken and grill for about 6 minutes per side. Remove to a serving plate and garnish with reserved sliced scallion.
Serves 2
Cucumber Salad with Peanut Butter Dressing
1/4 cup smooth peanut butter
1/3 cup water or chicken stock
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
salt and black pepper to taste
2 cups thinly sliced cucumber
1 tablespoon toasted sesame seeds
1.Whisk together all ingredients except cucumber and sesame seeds. Add in sliced cucumber and stir to fully coat cucumber with peanut dressing. Garnish with toasted sesame seeds.
Serves 2
Lemongrass Lychee Martini
1 inch piece ginger, peeled and rough chopped
3 inch piece cucumber, rough chopped
1 can lychee in syrup
4 inch piece lemongrass, light green center part only.
4 ounces gin
Ice
Mint sprigs for garnish
1.Add ginger, cucumber and 4 lychee fruit into a cocktail shaker. Cut lemongrass in half lengthwise and whack with the back of a knife, cut into 1/2 inch pieces and add to shaker. Muddle to release the flavors. Pour in 1/3 cup of lychee syrup, gin, and fill with ice. Cover and shake. Serve in martini glasses and garnish with mint.
Serves 2
