I love easy and breezy summer days and try to leave ambitious cooking for the cooler months. So one of my favorite meals to prepare is Grilled Chicken with Summer Squash. The chicken and veggie share the same marinade and are done in advance. Served hot or at room temperature, this meal is a winner. And leftovers make an awesome lunch for the next day.
Ingredients for Grilled Chicken with Summer Squash:
Chicken:
3 pounds boneless chicken thighs
2/3's of the marinade, see below
3 summer squash cut into thick rounds
cherry tomatoes on a vine
Marinade:
3/4 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon black pepper
Time-Saving Tip: Prepare the marinade earlier in the day.
Let's see what we need.
We're ready to cook.
Prepare the marinade by combining all of the ingredients except for the oil. Once mixed, whisk in the oil.
Toss the chicken with 2/3's of the marinade. Cover and refrigerate for 2-3 hours.
Slice the squash. When ready to grill, gently toss the remaining marinade with the vegetables.
Transfer the chicken to a heated grill. Cook for a few minutes and then add the vegetables. Turning both when there are golden grill marks on the bottom. The chicken should take about 20 minutes and the vegetables about 10.
It's ready! Grilled Chicken with Summer Squash is so delicious. This meal is great as is or wonderful added to a salad or sandwich. This is a great summer staple in our house.
Enjoy!
Grilled Chicken with Summer Squash:
Chicken:
3 pounds boneless chicken thighs
marinade, see below
3 summer squash cut into thick rounds
cherry tomatoes on a vine
Marinade:
3/4 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon black pepper
Prepare the marinade by combining all of the ingredients except for the oil. Once mixed, whisk in the oil.
Toss the chicken with 2/3's of the marinade. Cover and refrigerate for 2-3 hours.
Slice the squash. When ready to grill, gently toss the remaining marinade with the vegetables.
Transfer the chicken to a heated grill. Cook for a few minutes and then add the vegetables. Turning both when there are golden grill marks on the bottom. The chicken should take about 20 minutes and the vegetables about 10.
Time-Saving Tip: Prepare the marinade earlier in the day.
Prepare the vegetables by scooping the seeds out of the cucumbers and slicing the lettuce.
Greek Salad with Chicken:
Chicken:
2 pounds boneless chicken breasts
1/3 cup of dressing, see below
Salad:
3 mini heads of romaine lettuce, sliced
1 red bell pepper, seeded and sliced
1 small red onion, diced or thinly sliced
4-6 tomatoes depending on the size, quartered
1 English cucumber,, halved, seeded, and sliced
3/4-1 cup crumbled feta cheese, I like to buy a chunk and crumble my own
10 stuffed grape leaves
1/2 cup kalamata olives
2 tablespoons chopped fresh dill
Dressing:
3/4 cup + 2 tablespoons olive oil
1/4 cup lemon juice
1/4 cup + 2 tablespoons red wine vinegar
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon black pepper
Prepare the dressing by combining all of the ingredients except for the oil. Once mixed, whisk in the oil. Coat the chicken with 1/3 cup of the dressing. If you have time, let it marinate in the refrigerator for a couple of hours. If not, that's okay too. Heat a non-stick pan and cook the chicken, turning a few times when cooking. The internal temperature should read 160 degrees. Let rest and slice before adding to the salad.
Build the salad by first adding the lettuce to the bowl. Then add the tomatoes, grape leaves, cucumbers, and well you get the idea. Once all of the vegetables, olives, and cheese are added top with the sliced chicken, sprinkle with chopped fresh dill and drizzle with the dressing.
Time-Saving Tip: Prepare the dressing earlier in the day.
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