Memorial Chicken

We stayed over at the in-laws because they decided to go camping this memorial weekend. And i was super excited. A bigger space to let the dragon born run around in, a backyard to let the dragonborn run around in, and a grill. That's right a grill. Even though we have a tiny little BBQ grill at our house, the in-laws have a huge grill with a sear burner and all that nifty stuff.
So with an awesome grill and it being such a nice day out, we couldn't just let the poor thing sit there and not get used.
So, I found this picture* on pinterest, and it looked so yummy.

Now, we grilled our chicken and asparagus, and we didn't put sauce on our spaghetti squash. I didn't use their recipe i just thought that all of this together looked yummy. This is what our dinner looked like. 

See, doesn't that just make your mouth water? 

 DH made the marinade for the chicken and it was so yummy. It tasted almost like a teriyaki sauce. The asparagus we kinda crispy on the top and not so done at the end so i think next time i might just steam them. The spaghetti squash was amazing though.

Here is what you need to make this yummy summer time grilled dinner. Now mind you, I was working and DH had most of this ready to go by the time i got home. All i had to do was scrape the squash. 

For the chicken:

3 large chicken breast 

1 cup soy sauce

1 cup water

3/4 sugar ( i would use honey instead or maybe raw sugar)

1 tbsp Cajun seasoning

1 tbsp garlic powder

1 tbsp onion powder

1 cup Worcestershire sauce (yes i know its not paleo) 

put all ingredients into a large Ziploc bag and shake to mix. Set some aside for your asparagus and add your chicken to the bag. Or you can use a marinating Tupperware dish if you have one. Let this sit for at least two hours. Then grill to perfection or about 400 degrees for 15(ish) minutes. 

For the Asparagus: 

Marinade 

Asparagus

I know real simple right? Add your asparagus to the marinade that you set aside and let it sit for at least 15 min. Put these on the grill the same time as your chicken on the upper rack if you have one.  I might wrap them in foil before putting them on the grill though, because our got pretty crispy. 

For the Spaghetti squash: 

Spaghetti squash

EVOO

S&P 

Preheat your oven for 375 degrees. Cut your spaghetti squash open length wise, and scrape out the seeds. Place the squash cut side up on a cookie sheet (DH used the bottom part of the broiler pan). Brush both halves with EVOO and season with salt and pepper. Put on center rack and bake for 35 minutes.  (here are some other ways to cook spaghetti squash. http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm) After its done let it cool for about five to ten minutes and the run a fork from side to side (or stern to stern as they call it) to get the strands off of the rind.  This is how much we got out of ours. 

All of us had huge mounds of it and there was still a bunch leftover. However the dragonborn didn't like it. I think it might have been a texture thing though. That, and it was a new food.  

I found this recipe for deconstructed spaghetti squash carbonara on pinterest that i want to try next time we pick up a spaghetti squash. But that is another post. 

*here is the link to that recipe if you would like to try it out. http://inspireandindulge.wordpress.com/2013/01/03/paleo-spaghetti-squash/