Saturday, May 22, 2010

Grilled Marinated Chicken with Italian Vegetables

As I said in my earlier post, Orange Pineapple Marinate Chicken with Mango Salsa, I have learned that one trick to grilling chicken is marinating it for a good amount of time first.  This recipe is like steeping the chicken in flavor...

Using the season's freshest produce, I whipped together a flavorful, colorful Spring time dinner.  First, I started with a tomato and mozzarella salad.

Tomato and Mozzarella Salad with Basil Dressing
  • 1 large, ripe tomato
  • 1 ball fresh mozzarella cheese
  • 1/4 cup basil leafs
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp kosher salt
  • 1 pinch black pepper
In a blender, combine olive oil, vinegar, salt and pepper until emulsified.  Add basil leafs and blend well.

Slice tomato and mozzarella and arrange on platter.  Drizzle with 1/2 of dressing, reserving second half for asparagus, and serve.

Grilled Marinated Chicken
  • 4 chicken breast halves
  • 1/3 cup bottled Italian dressing
  • 1/3 cup soy sauce
  • 2 T lemon juice
  • 3 T sesame seeds
  • 1 tsp ginger
  • 2 cloves of garlic, minced
Combine last 6 ingredients and marinate chicken for a minimum of 1/2 hour. 

Heat grill to medium high heat, 375 degrees, for 10 minutes.  Clean grill and add chicken.  Grill for 7 minutes, then flip.

Grill second side of chicken for about 7 minutes longer, until internal temperature reached 160 degrees.  Remove from grill, tent with foil, and rest for 10 minutes before serving.  While resting, grill asparagus.

Italian Marinated Grilled Asparagus
  • 1/2 of basil dressing from Tomato and Mozzarella salad
  • 1 bunch of asparagus
Equipment needed:
  • Grill pan
To grill pan, add asparagus and brush with a small amount of marinade.  Add to hot grill and cook for 6-8 minutes, turning and basting with more marinade frequently.  Serve alongside of chicken.


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