1/2 cup Agave Nectar
1/2 cup soy sauce
1/4 cup water
1 teaspoon fresh ginger
2 cloves garlic, crushed
2 1-2 to 3 lbs. chicken
Combine agave nectar, soy sauce,
water, ginger and garlic in small bowl. Place chicken in bowl
or a plastic storage bag. Pour Agave marinade over chicken. Marinate
in refrigerator at least 6 hours, turning 2-3 times. Remove chicken
from marinade and barbeque on grill.
Potato Salad with Agave Dill Dressing
(makes 6 servings)
1 - 1/2 lbs. small red potatoes
4 strips bacon
1 medium onion, diced
6 Tablespoons Agave Nectar
6 Tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 Tablespoons chopped fresh dill or 1 Tablespoon dried
large pot, boil whole potatoes in salted water until tender but
firm. Drain and cool. While potatoes are cooling, saute bacon
until crisp in large frying pan. Remove bacon and set aside. Add
onion to bacon drippings; cooking until soft, about 3 minutes.
Add Agave Nectar and vinegar
to pan; stir to combine and bring to a boil. Blend cornstarch
with water; stir into agave mixture. Cook until mixture thickens.
Remove from heat. Crumble bacon; stir bacon and dill into dressing.
In large bowl, add potatoes and pour dressing over salad and toss
gently. Serve immediately.