
Annie B. Copps, Food Editor of Yankee Magazine demonstrates grilled flavorful finger food. Boneless, skinless chicken thighs are marinated in ginger, garlic, soy sauce, brown sugar and herbs. Annie grills them for 3 minutes per side, lets them cool, then slices them into bite-sized pieces. Combined with crunchy vegetables and fresh ginger, you get a mayonnaise-free, bread-free appetizer or light lunch.
Make Salad & Assemble Dish
Annie B. Copps is a 30 year veteran of the food industry. Having worked with some of Greater Boston's most prestigious chefs, she pursued a culinary degree from Boston University. After absorbing the talent and wisdom of the likes of Julia Child, Annie brought her own brand of experience and wisdom to culinary journalism, including writing and television. She was the Food Editor at Yankee Magazine and is now a food, wine and travel writer/editor for WGBH's "Daily Dish."
Annie B. Copps, Food Editor of Yankee Magazine demonstrates grilled flavorful finger food. Boneless, skinless chicken thighs are marinated in ginger, garlic, soy sauce, brown sugar and herbs. Annie grills them for 3 minutes per side, lets them cool, then slices them into bite-sized pieces. Combined with crunchy vegetables and fresh ginger, you get a mayonnaise-free, bread-free appetizer or light lunch.
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