Good Grillin'

Just in time for Memorial Day, we're heading to the Good Company kitchen with our HyVee Dietitian! She has 3 healthy spins on a summer favorite - the chicken wing!

Coconut-Curry Chicken
Ingredients
8 chicken pieces (legs, wings, thighs, legs)
3/4 cup coconut milk
2 tablespoon low sodium soy sauce
2 tablespoons minced garlic
Juice of ½ of a lime
1 teaspoon ground turmeric
1 teaspoon curry powder
½ crushed peanuts
¼ shredded coconut

Directions
Place the chicken in a large glass dish, just big enough to hold all the pieces. Whisk together the remaining ingredients except crushed peanuts and coconut, in a large bowl and pour marinade over the chicken and turn to coat. Cover the dish with plastic wrap or aluminum foil and refrigerate, turning the chicken pieces periodically, for 2 to 8 hours.
Drain the chicken and discard the marinade.
Grill the chicken for five minutes per side, or until golden brown. Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour. Remove chicken from the grill and immediately sprinkle with peanut and coconut mixture.

Italian Chicken
Ingredients
8 chicken pieces (legs, wings, thighs, legs)
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons canola oil
Salt and pepper
¼ cup parmesan
½ cup panko bread crumbs
Marinara

Directions
Place the chicken in a large glass dish, just big enough to hold all the pieces. Add the first four ingredients and allow to marinate for 2-3 hours.
Combine parmesan and panko bread crumbs in a bowl. Remove chicken from marinade and dredge in panko mixture.
Grill the chicken for five minutes per side, or until golden brown. Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour.
Serve with marina as a dipping sauce.

Orange Sesame Ginger Chicken
Ingredients
8 chicken pieces (legs, wings, thighs, legs)
1 bottle of Sesame Ginger marinade
3 Oranges

Directions
Place the chicken in a large glass dish, just big enough to hold all the pieces. Add the marinade and juice from an orange. Marinate for 2 hours.
Grill the chicken for five minutes per side, or until golden brown. Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour.
Garnish with orange wedges.

Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip, MS, RD, LDN
309-686-5920
swaltrip@hy-vee.com