- Hey guys, Father's Day is just around the corner,
and if you are looking for some new things to throw
on the grill for Dad,
you're in luck.
This week, I'm collaborating
with Bobby Parrish of FlavCity.
If you don't already know of his YouTube channel,
I encourage you to head on over there, and subscribe.
You will find all kinds of great recipes
that will keep you very well-fed this summer.
Bobby also has a very fun and contagious personality,
and his enthusiasm for cooking will even lure
the most timid cook into the kitchen.
- Hey guys, it's Bobby from FlavCity,
and for my Father's Day colab' recipe,
I am doing a grilled skirt steak
with roasted garlic salsa verde.
It is sure to put a smile on Dad's face,
and fill him with a tummy full of deliciousness,
and my channel is all about proving that you and me,
the home cooks,
can be rock stars,
and it's not just for professional chefs,
so at the end of Beth's video,
check me out,
I'll be waiting for you.
- It certainly does look delicious.
So, for my part,
I'm gonna show you how to make
some teriyaki chicken sandwiches
with grilled pineapple,
and my special honey mustard sauce,
a great idea for Dad on Father's Day.
All right, let me show you how quick and easy
it is to put together these teriyaki sandwiches.
So, the first thing we wanna do is prepare
the teriyaki marinade for our chicken.
So, in a large sauce pan you're gonna add a cup of water,
1/3 cup of brown sugar,
a half a cup of soy sauce,
two teaspoons of honey,
two garlic cloves,
two tablespoons of apple cider vinegar,
and one teaspoon of freshly grated ginger.
Now, we do wanna put this on simmer,
and let it go for about eight to ten minutes,
this is a really critical step,
because this is where all those flavors
are going to become so much more pronounced
than if you just did it cold.
Now, the next step is equally critical.
You do want to make sure that you give your marinade
a chance to cool down,
because if you put raw chicken in a hot marinade,
it's gonna start to cook the chicken before
you're ready to cook it.
And for your chicken,
you're gonna want to use just skinless,
boneless chicken breast,
and I do like to cut them in half,
that way it'll cook a little bit quicker,
and it'll also be a little bit more manageable
to put into sandwiches,
and put in the fridge from anywhere from one to three hours,
but really, overnight's even better.
The longer you let this chicken sit in this marinade,
the more tender, and flavorful,
and juicy it's gonna be.
Then, right before you wanna serve this to Dad,
you wanna get everything ready to go,
so that they're really easy to assemble
once the chicken is done.
So, I like to prepare my honey mustard mayonnaise,
which is just simply a quarter cup
of store bought mayonnaise
with two tablespoons of honey mustard.
Now, if you can't find honey mustard,
you could just do two tablespoons of regular Dijon mustard
with two teaspoons of honey,
and that would give you honey mustard,
and you also wanna prepare four pineapple rings.
You wanna blot dry the pineapple to make sure
that there isn't any excess moisture,
and then brush them, lightly,
with a little bit of canola oil or vegetable oil,
on both sides,
and then they're ready for the grill,
and then for the buns,
I also like to use some kind of whole wheat honey bun.
I think that that's a really great combination
with the teriyaki,
but you could also use a nice brioche bun,
that would be great too,
and then you also wanna prepare your lettuce of choice,
so you could use butter leaf lettuce,
I like to use a nice spring mix,
where you get a combination of a lot of different lettuces,
I think that's a good way to go,
and then you're gonna grill your chicken on medium high,
until everything is nice and cooked through.
If you're cutting your chicken in half,
like this, it should take anywhere from four to five minutes
on each side,
if you're not cutting your chicken,
it should take about seven to eight minutes,
and at the same time,
you can also grill your pineapple,
so go ahead and just grill it on both sides,
until you get some nice char marks,
and then I also like to toast the hamburger buns
this way as well,
so you can kinda get it all going on at the same time.
Then, to assemble,
we're gonna put some of that delicious
honey mustard mayonnaise on each side of the bun,
and then on the bottom,
you're gonna top with your spring lettuce mix,
and at this stage,
you have two ways to go,
you can either just add your chicken right to the bun
the way it is,
or my guy actually likes that I slice it,
so I do that for him,
you can slice the chicken,
and that way you can see just how succulent
and delicious it is,
and it's a little bit easier to eat that way,
and then go ahead and place the pineapple on top,
and top with your bun,
and you'll see you have a delicious teriyaki chicken
on your hands.
I like to serve these sandwiches with,
either some corn salad,
or a potato salad,
and I'll leave you my recipes in the description,
and there you have it,
a delicious, easy dinner idea for dad,
that I think you will really enjoy.
I love that combination of the succulent chicken,
and the honey mustard mixed with that pineapple,
it is really a great flavor combination, I promise.
All right, you guys,
I hope you give this one a try,
and let me know what you think,
and I also hope that you head on over to Bobby's channel,
check out his skirt steak recipe,
it certainly does look delicious.
Have a wonderful Father's Day to all you dads out there,
we couldn't do it without you,
we love you,
and I will see you back here next week
for another delicious recipe,
until then, bye.
(upbeat music)