Wednesday, June 14, 2006

Chicken and Grilled Veggies

Tonight I grilled dinner again. This time I made Giada's Grilled Meats and Vegetables
. This was really good. The chicken was so tender and juicy with lots of flavor. The shrimp was pretty good, but I preferred the chicken. The vegetables were really good too. I loved the corn. You could taste the lemon & garlic with every bite. I will definitely have to make this one again. It came together pretty quick. The longest thing was waiting for the chicken to marinade, and when you have a hungry 11 year old boy saying he is hungry, you marinade it for as long as possible. Mine marinated for about 30 minutes. I can only imagine what the flavors would have been if it would have set there for an hour.

I actually only had 1 piece of chicken, no shrimp and some bell peppers left. It was delicious and I need to go pack up the left overs for my lunch tomorrow. I guess I got the family's approval on this one. I am wondering what it would taste like with different vegetables and other meats. That will be something else to try next time.

Grilled Meats and Vegetables

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoon smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored

In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

Source: Giada De Laurentiis Everyday Italian


crystal said...

That. Looks. Scrumptious.

Carmi said...

Because we've been eating much healthier of late, this recipe would fit wonderfully into our new regime. My wife's going to be your new best-friend for sharing this!