Quick Grilled Chicken and Veggies
Servings: Serves 4. Can be doubled easily.
Ingredients:
4 boneless, skinless chicken breast portions
Italian Marinade
½ cup of olive oil
2 Tbl of fresh squeezed lemon juice
2 Tsp of Dijon mustard
½ tsp of minced garlic or a sprinkle of dry garlic will work, too
½ tsp of Italian seasoning blend
¼ tsp of grated sea salt or to taste
Fresh ground black pepper to taste
Italian Veggie options:
Zucchini
Summer squash
Eggplant (I use baby eggplant or Chinese because they have fewer seeds)
Onions
Scallions
Button mushrooms
Bell peppers (any color)
Cherry tomatoes (put these on your grill at the end of cooking)
Italian Dressing options (1 – 2 Tbl)
Balsamic Vinaigrette
Any Italian dressing
Caesar dressing
Instructions:
The first thing to do is to pound down the chicken breasts. By making them thinner they cook faster on the grill. People worry about getting chicken done on the grill and not drying it out or burning it. This works great.
Take a large ziplock baggie. Put each piece of chicken in, one at a time. Pound with your meat mallet until the chicken is half-inch thick or less. The thinner the breast is, the faster it will cook but half-inch is enough.
Then you are going to put your chicken in your marinade. For richer flavor you can leave the chicken in the marinade for up to 4 hours. But if you are in a hurry, even 15 minutes will give you a tasty chicken. I know. Mine never gets to stay in the marinade long.
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