Grilled Teriyaki Chicken

All week the buzz at work has been how weird our weather has been so far this year (and season).  While we usually get between 45 and 50 inches of snow a "winter", so far we've gotten only 10 - and 9 of those happened 3 days before Halloween.  This weekend we're supposed to get rain/snow mix as the temperatures plummet into the 20s for our high, but they're not expecting much accumulation.  I don't mind snow but I'm glad this weekend might not include heavy dumpings of it on us since Adrienne has several places she has to be and I'm her chauffeur.

What one thing this does mean, though, is that we can grill a little more often than we normally would during winter.  We have only a charcoal grill and I can't really imagine grilling once (if?) we get tons of snow on the ground, but this week in our quest to eat a little healthier we had grilled chicken twice.

Lately I've been very basic in the way we're cooking - and this really is no exception.  I marinated the chicken overnight and grilled some pineapple spears along side.  Serving with baked kale, roasted cauliflower and broccoli, and a slice of avocado it was a meal I'd happily eat again anytime.

By the way, I know I keep saying this, but seriously, if you haven't tried baked kale, please try it.  Two nights ago Liam again said to me, "Mom, can we have kale every night?"  No problem, dear.

Quick Teriyaki Marinade

• 1/2 cup soy sauce
• 3/4 cup pineapple juice
• 1/4 cup brown sugar
• 1 tablespoon chili garlic paste
• 1 teaspoon grated ginger

Combine all ingredients in a zipper plastic bag.  Add chicken (or any meat you want) and marinate overnight.