Friday, June 24, 2011

family favorite: grilled chicken w/ tomato salad & grilled veggies

I ♥ summertime grilling.  There is nothing better than throwing everything for a meal on the BGE...


It cuts down on the mess in my kitchen and keeps the house much cooler.  Plus eating off the grill just tastes like summer!

Grilled veggies are super easy.  I got some squash and zucchini from the farmer's market.  Threw in some carrots and vadalia onion.  Tossed it all with some olive oil, salt & pepper...


Threw it all on the grill for about 15 - 20 minutes.

We paired our veggies with grilled chicken topped with a tomato salad...


I tried a new recipe based on the recommendation of my brother. It is from Chris Lilly's Big Bob Gibson's BBQ Book.  [You might have seen him on Food Network's Best in Smoke show.]  Delicious & delightful!

Grilled Chicken with Tomato Salad
1 c. extra-virgin olive oil
¾ c. Worcestershire sauce
¼ c. soy sauce
1 T. fresh lemon juice
2 t. fresh lemon juice
1 t. salt
1¾ t. gound white pepper
4 boneless skinless chicken breasts
4 thick slices mozzarella cheese
Tomato Salad
3 plum tomatoes
1 yellow tomato
c. diced sweet onions, such as vidalia
1 T. coarsely chopped fresh basil
1½ T. extra-virgin olive oil
1½ T. balsamic vinegar
½ t. cider vinegar
salt & black pepper
Combine the marinade ingredients in a shallow baking dish or a resealable plastic bag.  Add the chicken breasts, turn to coat, and cover or seal the bag.  Marinate the chicken in the refrigerator for at least 4 hours and up to 12 hours.
To make the tomato salad:  Dice the plum and yellow tomatoes into medium-sized chunks and place in a small mixing bowl.  Add the diced onions and basil to the mixture.  Combine the olive oil & vinegars.  Pour over the tomato mixture, and toss lightly; season with salt and pepper to taste and toss again.  The tomato salad can be served at room temperature or refrigerated until ready to use [I like the cold salad on the warm grilled chicken personally.]
Grill the chicken directly over the heat at 400° for 5 to 6 minues on each side, or until golden brown and firm to the touch.
Move the chicken breasts away from the fire and place a thick slice of mozzarella cheese on each one.  Close the lid and cook until the cheese starts to soften, about 1 minute.
To serve, top the grilled chicken with a generous amount of tomato salad.

Since Jody had the grill fired up...I threw on a few extra chicken breasts [there was plently of marinate for 6 chicken breasts].  I didn't top these with cheese.  They were great left over for sandwiches and salads for lunch.  Last night I used the last chicken breast for pizza...


I almost let it get too done!  Half the pizza was with a pesto sauce [made fresh with the basil from the garden] and the other half had tomato sauce.  Both sides were delicious!  Bet it would have tasted fabulous if I had cooked it on the BGE.

We dined on pizza enjoying our flower arrangement...


...sunflowers Banks planted.

We have also enjoyed a little arrangement of herbs & Mary Reese's zinnias...


Debbie had it waiting on us when we got back from the beach.

We picked up a few more packs of sunflowers and zinnias at Tar-jay last night.  Hopefully they will do just as well as the first round.

Hope you are having a happy summer...we sure are!

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