As Lil Wayne so eloquently put it, “Sorry 4 the Wait.”
We took some (read: a lot) of time off to get our lives in order. Whether it be new jobs or new cities, we’ve seen a lot of changes over the past couple years.
Anyway, now that things are finally starting to fall into place nicely, we have more time to focus on bringing tasty content straight to YOU!
Over the next few months, you’ll be getting recipes, drink mixes, cooking tips, and more.
We wanted to give you something today that is delicious, cheap, and scalable (we’re getting 12 individual meals here for around $15 total).
Sorry, enough of the b.s. – we hate scrolling forever on recipe blogs to get to the actual recipe and never want Post Grad Meals to become just another food blog.
As Trey Anastasio (and HQ host Scott Rogowski) says, “Let’s get down to the nitty-gritty. Let’s get this show on the road.”
INGREDIENTS: (serves 12)
- Bulk pack of thicc chicken breasts (we got 6 breasts in ours)
- 2 packages or bundles of asparagus
- 3 cloves of garlic, minced
- 1/4 cup of salt (plus more salt to taste)
- Olive oil
- 2 tbsp red wine vinegar (optional)
- Handful of cloves (optional)
- 3 bay leaves (optional)
- We’re gonna start out by making a brine (brining your chicken will ensure that your chicken is juicy and properly salted). In a medium pot, add the salt, garlic, vinegar, cloves, and bay leaves. Add water and heat the pot until the salt is properly dissolved. Remove from heat and throw some ice to cool it down.
- Slice your chicken breasts as you would if you were butterflying them, except instead of butterflying them, completely separate the two cutlets.
- Place the chicken cutlets in the brine and let them rest for at least 30 minutes (the longer you can rest them, the better, so if you can brine them overnight, we’d highly suggest it).
- Light your grill.
- Wash and dry your asparagus. Lay out some tin foil and place the asparagus on top.
- Drizzle asparagus with olive oil and add salt and pepper to taste. Mix the asparagus to ensure that each one has been properly seasoned.
- Lay out another piece of tin foil on top and seal the edges (making a foil packet).
- Once the coals are primo, CAREFULLY brush olive oil on the grate. Place the asparagus foil packet in the center of the grill.
- Surrounding the foil packet, place each chicken cutlet on the grill (try your best not to overcrowd the grill – since they’re such thin cuts, don’t worry about this too much).
- Brush the tops of the chicken with olive oil and season with pepper (do NOT add more salt. We’ve made this mistake before and it tastes horrible).
- After 5 minutes, flip the foil packet and flip the chicken cutlets as well.
- Brush the other side of the chicken with olive oil and season with pepper. Close the grill top.
- After 5 minutes, check that chicken is cooked all the way through. If it isn’t done, flip the chicken and cook for 2 more minutes. Keep repeating this until chicken is done.
- Remove everything from the grill and serve those babies up!
Stay tasty, my friends.
– Ford and Catherine
If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear your feedback. Thanks for reading!