I love grilling, chicken, and rosemary, so this dish found its way on our table all the time this summer. I don't like peppers so I make mine with just tomatoes and onions, but use whatever vegetables you like. I serve this with brown rice or couscous and it makes for a light refreshing meal you wont have to loosen your pants after. (When it's too cold to grill I make this inside on the stove.)
Marinade:
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh sage, minced (or dried)
1 tablespoon fresh oregano, minced (or dried)
1 tablespoon fresh thyme, minced (or dried)
1/4 cup minced chives
2 teaspoons salt
1 teaspoon fresh ground black pepper
Chicken and Veggies:
2-2 1/2 pounds boneless skinless chicken
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium yellow onion, cut into 6 wedges
6 large cherry tomatoes
12 medium mushrooms, stems removed
Skewers:
8 washed, sturdy rosemary branches about 8-10 inches long
Several Hours Before Serving:
In a large glass bowl, mix together the marinade ingredients. Reserve.
Cut the chicken pieces into 1 1/2 inch chunks and toss into the marinade.
Core, seed, and chop the peppers into 1 1/2 inch pieces and add to the marinade along with the mushroom caps, onion wedges, and cherry tomatoes. Stir this mixture to make sure that the chicken is covered and the veggies have all been coated with the marinade. Cover and refrigerate for several hours,
Prepare the skewers by trimming one end into a sharp point and soaking them in water for about an hour before grilling.
Grilling:
Preheat the grill to medium-high heat. Drain the chicken and vegetables in a colander, reserving the marinade to use as a basting sauce.
For easy "skewering," take a sharp pointed tool like a metal skewer and pre-pierce each piece of chicken and veggie.
No comments:
Post a Comment