A quick and easy meal to cook any night of the week, this low-fuss dinner is appealing in its simplicity.
Using chicken wing drummettes instead of larger pieces of chicken cuts down on cooking time. The salad dressing and salad ingredients can be prepared ahead of time, refrigerated, and tossed just before serving.
The warm grilled peaches can be put on the grill just before the chicken is finished cooking. A sweet tangy syrup forms in the foil package and provides a delicious contrast to the cold ice cream.
Serves 3 to 4
Honey glazed sesame chicken
24 chicken wing drummettes
50 ml (1/4 cup) honey, warmed until liquid
25 ml (2 tbsp) balsamic vinegar
75 ml (1/3 cup) sesame seeds
Wash chicken, pat dry, season with salt and pepper and set aside. In a medium-sized bowl, mix honey and vinegar. Dip chicken in mixture, sprinkle on sesame seeds and grill on the barbeque for 35-40 minutes until completely cooked.
Asian coleslaw
1 small Chinese cabbage, shredded
1 medium carrot, cut into matchsticks
250 ml (1 cup) baby corn, cut into pieces
75 ml (1/3 cup) sliced almonds, toasted
2 green onions, thinly sliced on the diagonal
25 ml (2 tbsp) lime juice
15 ml (1 tbsp) each sesame oil and white vinegar
15 ml (1 tbsp) fish sauce
10 ml (2 tsp) sugar
10 ml (2 tsp) ginger, minced
Combine all ingredients and toss to coat. Chill before serving.
Grilled ginger peaches
4 small peaches, sliced
15 ml (1 tbsp) butter
15 ml (1 tbsp) brown sugar
15 ml (1 tbsp) fresh ginger, grated
Place peaches, butter, brown sugar and ginger on a heavy-duty foil sheet, fold and seal edges. Place foil package on the grill for 10-15 minutes. Turn over a couple of times. Serve warm over ice cream.
