I brined boneless breast of chicken for a few hours before putting it on the grill and basting with soy sauce. The sugar and salt in the brinine kept the chicken moist and carmelized. Also grilled a few shrimp and served with a mandarin orange chutney that Michael put together with some ginger, and red pepper Really enjoyed the grilled corn on the cob sprinkled with cojito cheese....just like we had in Las Vegas. A cool cucumber, fresh basil and tomato salad tossed in a vinegarette also accompanied our lovely dinner on our back deck.
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