The Home Griddle: Soy Ginger Chicken

So ever since I bought my griddle I probably have used it all of three times. Last time which was a little over a month ago here, the first week I bought it which was six months ago, and for this very post. Not getting my moneys worth, yet.

However, my cousins fiance came over a right after hurricane Sandy and put my griddle to werk! I mean he griddle up some chicken and steak and had my apartment full of the sweet aroma of garlic and onions. Straight up upstaged me in my own, quaint little kitchen!  After I engulfed the chicken he grilled, sauced, and grilled again I made a special note to self " utilize griddle at least once per month."  Well I am averaging about 45 days at this rate but hey it is getting put to use!

Necessary Ingredients:
1 lbs (approximately) chicken breast
1 cup soy ginger vinaigrette
2 garlic cloves, chopped
1 bundle of asparagus
1 cup chopped mushrooms
Salt and Pepper

I thinly sliced the chicken breast , placed it a ziplock bag, added in the garlic and the soy ginger vinaigrette  I let it marinate for 24 hours.

Excellent salad dressing and marinade.

After marinating overnight, I placed chicken over a medium-high heat lightly greased with EVOO, cooking about 5-7 minutes on each sides or until done.  I also placed asparagus on the griddle around the chicken on the untouched areas, rotating every 2-3 minutes.

In a separate skillet, I simultaneously sauteed the mushrooms in light EVOO, over medium heat seasoned with salt, pepper, and teaspoon of balsamic glaze for about 5 minutes, stirring to ensure it cooks evenly. 

Once it was all done, plate mushrooms, then asparagus, then chicken. After plating, I drizzled fresh soy ginger vinaigrette over chicken and add along the plate for the restaurant flare at home! Bon Apetit!