This recipe is a cinch to put together: prep a few hours prior to dinnertime, or even the night before, and 15 minutes to grill and serve. Garlic Pepper Chicken’s flavour bomb comes from two roasted heads of garlic and an additional five minced cloves on top of that. No wonder it’s loaded with delicious garlic flavour, which also adds depth to the marinade. Mixed together, the two garlics created a balance between tangy and sweet with a hint of butter. Lots and lots of coarsely ground black pepper and just a pinch of cayenne, brings a nice, smoky heat to round the whole thing out. After marinating at least four hours, the chicken grills up in a flash because the breasts have been butterflied and halved into perfect quick-cook cutlets. This is my little secret for any weeknight chicken dinner.
Grilled Asparagus makes the perfect side show when you add a few ingredients and a step or two. Sure, simple olive oil, salt and pepper would be totally fine, and that is exactly what I did with the cauliflower. But this grilled asparagus takes a leap out of the mundane with a quick marinade in red wine vinegar, Dijon mustard, extra-virgin olive oil and a good amount of dried dill. The marinade also serves as a simple sauce for the finished product.