Tuesday, February 8, 2011

Grilled Lemon Chicken and Almondine Rice Marsala


1‑1/2 pounds cubed Chicken breasts
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

Optional Vegetables:
1 red or yellow bell pepper, cut into 1-inch pieces,1 small zucchini, cut into 1-inch pieces ,1 yellow squash, cut into 1-inch pieces,8 ounces large fresh whole mushrooms, wiped clean and stems trimmed

Place Chicken in large resealable food storage bag. Combine oil, juice, garlic, chopped oregano, salt and black pepper in glass measuring cup; pour over chicken in bag. Close bag securely; turn to coat. Marinate in refrigerator 4 hours, turning once or overnight.

Drain Chicken, reserving marinade. Alternately thread chicken, and whatever vegetables you like
IE bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;  brush both sides with reserved marinade.

Using wooden skewers, soak in cold water 30 minutes to prevent burning.
Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Serve with rice (see below). Garnish with lemon, if desired. Serve hot.

Rice Almondine Marsala
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