My husband and I have our first season with a gas grill as well as a charcoal Weber. We plan on using both of them often. As a special tribute to the barbecue, and the delicious fare we create over the hot coals and flaming grates, I debut my grilling feature of What's Cookin' called Chillin' & Grillin'. Look for ideas on marinades and seasonings as well as unique main courses for the grill-top. I'll be gathering input from everyone that has ever played the role of grill-master.
The first Chillin' & Grillin' is all about our very flavorful chicken dinner. Thanks to my good friend and colleague, Chef Joe Vergari, our dinner was the most tender and bold grilled chicken meals that I've ever tasted. Chef Joe shared some special ingredients with me and here's what we created:
- Grilled chicken breast with fresh lemongrass and thyme, also marinaded in a garlic olive oil
- Onions and green peppers sliced into thick rings and grilled on a vegetable grate over the gas grill
- Served with Mediterranean couscous on the side
- Paired with a bold, rich Cabernet Franc
The few but powerful herbs and seasonings are the key to this dish. The other important tip from Chef Joe is the cook time. Chicken is often overcooked on the barbecue. It only took about 3 minutes on each side over the hottest part of the grill.
Let's all kick-off this grilling season and enjoy the juicy results. For now, signing off after Chillin' & Grillin'!
I want to try this recipe but have never used lemongrass do you mix the lemongrass and thyme with olive oil before you marinade the chicken?
ReplyDeletejlo: Yes- you need to combine the lemongrass, thyme and olive oil as the marinade and soak the chicken for a bit. Then, brush off the seasoning pieces from the chicken before grilling it so they don't burn.
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