Grill master Rob Rainford makes a complete meal on the grill: your main and two side dishes!

Grilled Indonesian chicken (Rendang)

Ingredients:

• ¾ cup (185 ml) unsweetened coconut milk
• 1 onion, quartered
• ¼ cup (60 ml) fish sauce
• 2 Tbsp (30 ml) finely chopped lemongrass
• 2 Tbsp (30 ml) dark soy sauce
• 1 Tbsp (15 ml) packed brown sugar
• 1 Tbsp (15 ml) ground coriander
• 1 Tbsp (15 ml) ground cumin
• 3 cloves of garlic, coarsely chopped
• 2 ½ tsp(12 ml) tamarind paste
• 1 serrano chili, seeded and coarsely chopped
• ½ inch (1 cm) fresh ginger, peeled and coarsely chopped
• 1 tsp (5 ml) ground cinnamon
• ½ tsp (2 ml) ground turmeric
• ¼ tsp (1 ml) ground nutmeg
• 8 boneless chicken breasts with skin
• 2 Tbsp (30 ml) grapeseed oil
• Kosher salt and freshly ground black pepper to taste
• Peanut sauce

Method:

Place the coconut milk, onion, fish sauce, lemongrass, soy sauce, sugar, coriander, cumin, garlic, tamarind paste, chili, ginger, cinnamon, turmeric and nutmeg in a food processor or blender. Pulse until smooth.

Combine three-quarters of the paste mixture with the chicken in a resealable plastic bag. Marinade overnight in the fridge.

Prep your grill to a medium-high grilling temperature (approximately 350F).

Remove the chicken from the marinade. Drizzle the chicken with oil and season with salt and pepper to taste. Place the chicken on the grill and cook until the meat is entirely cooked through.

Serve with the peanut sauce.
Grilled herb potato fries

Ingredients:

• 1 lb (500 g) sweet potatoes, peeled & cut into 1-inch (2.5 cm) thick fingers
• 1 lb (500 g) Yukon gold potatoes, peeled and cut into 1-inch (2.5 cm) thick fingers
• Kosher salt to taste
• 1 lemon, zested and juiced (zest and juice kept separate)
• ½ cup (125 ml) finely chopped fresh parsley
• ¼ cup (60 ml) finely chopped fresh chives
• 3 Tbsp (45 ml) olive oil
• 2 garlic cloves, finely grated
• Fresh ground black pepper to taste
• Canola oil for greasing

Method:

Place sweet potatoes and Yukon gold potatoes in a large pot, cover with cold water and add salt to taste. Bring to a boil and cook for 12 to 15 minutes or until tender-crisp.

Place lemon zest, parsley, chives, oil and garlic in a mortar and pound with the pestle until a paste forms (or pulse in a food processor).

Transfer paste to a large bowl. Add the potatoes and toss well.

Prep your grill and cook the veggies for about 5 to 10 minutes or until well marked on all sides.

Return the potatoes to the bowl and toss to coat with the remaining herb mixture.

Grilled sesame baby bok choy

Ingredients:

• 6 tbsp (90ml) water
• 4 tbsp (60ml) soy sauce
• 2 tbsp (30ml) finely grated ginger
• 2 tsp (10ml) granulated sugar
• 2 tsp (10ml) sesame oil
• 2 tsp (10ml) grapeseed oil
• 8 baby bok choy, halved, lengthwise, washed and drained
• 1 tbsp (30ml) sesame seeds, toasted

Method:

Whisk together the water, soy sauce, ginger, garlic, sugar, sesame oil and grapeseed oil in a large bowl until well combined. Add the bok choy and toss until well coated with the dressing.

Prep your grill and cook the veggies for about 5 minutes or until well marked on all sides.

Plate and sprinkle with sesame seeds.

Courtesy Rob Rainford

@chefrobrainford