Grilled Tuscan Chicken

grilled tuscan chicken

Now that it is sometimes warm, we have broken out the grill for the season.  I am super pumped to be grilling again.  Chicken is one of my favorite things to grill.  The possibilities are endless.  Marinades are my favorite.  I am alway trying different recipes.  This marinade is a particular favorite.  It is so easy, but so delicious.  You can’t go wrong with rosemary and lemon!

grilled tuscan chicken

I usually mix up the marinade late morning, or early afternoon, then let the chicken sit in it, rotating every hour or so, until dinner.  The longer it marinates, the stronger the flavor will be.  And, even better, you can use any part(s) of the chicken!  I have marinated legs and thighs, and I am sure chicken breasts would be fabulous as well.  This is definitely something you want to throw on the grill this weekend!

Grilled Tuscan Chicken

Yield: about 4-5 servings

  • 3-4 pounds of desired cuts of chicken (you can do a mix or all of the same cut)
  • 2 Tablespoons chopped fresh rosemary, or 1 Tablespoon dried
  • 1/4 cup olive oil
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon garlic powder
  • 1/4 cup lemon juice
  • salt and pepper

Directions

Combine all of the ingredients, except the chicken, in a large measuring cup.  Whisk until thoroughly combined.  Pour into a large bowl or ziplock bag.  Submerge the chicken and place in the refrigerator.  Let marinate for at least 2 hours, or up to 6 hours, turning every hour or so.

When ready to cook, heat the grill to medium heat.  Remove the chicken from the marinade, saving the remaining marinade to baste the chicken with.  Cook the chicken, basting with the reserved marinade until the chicken is completely cooked through, about 20-30 minutes.  Serve immediately.

Source: adapted from Great Food Fast, by Martha Stewart

Grilled Chicken with Garlicky Green Sauce

Grilled Chicken with Garlicky Green Sauce

October seems to have decided to become early September. It has been 60 degrees for several days in a row. This is unheard of people! Of course the hurricane that went by us way offshore is pushing up a lot of the warm air. It’s just weird because in September I was pulling out all the winter hats and mittens because it was high 30’s every morning. And I just put our down comforters on our beds! I can’t seem to keep up with the temperatures these days. But that is New England for you! As the saying goes, “Don’t like the weather? Wait a minute!”

Grilled Chicken with Garlicky Green Sauce

I have been taking advantage of this warmer weather to squeeze in some more grilled dinners. (Of course us Mainer’s tend to use our grills all winter.) When I saw this recipe for grilled chicken with a delicious sauce, I jumped at the chance to make it. My parsley has flourished this summer and I haven’t been able to keep up with it. So a sauce that uses a large quantity of it was a perfect way to use up some before it dies in the cold weather that is bound to come eventually!

The sauce was an excellent addition with the chicken. Especially to hide the fact that I over cooked the chicken. That’s why I usually make my husband grill. Ha! I made grilled flatbread to go along with the dinner, which was perfect for dipping into the sauce as well. (I totally took that great idea from Annie!) The sauce is definitely worth the extra step. Although, who are we kidding? All you have to do is throw it all into a food processor or blender and the machine does all the work! That’s a win in my book!

Grilled Chicken with Garlicky Green Sauce

Yield: 4 servings

For the chicken:

  • 1/4 cup olive oil
  • Juice of 1/2 a lemon
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 small boneless, skinless chicken breasts

For the sauce:

  • 3/4 to 1 cup fresh parsley leaves, rinsed and patted dry
  • 4 scallions, green parts only, coarsely chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 2 1/2 Tablespoons low fat mayonnaise
  • 2 1/2 Tablespoons low fat greek yogurt (or mayo)
  • Coarse salt and freshly ground pepper

Directions

In a shallow dish or plastic bag, combine the olive oil, lemon juice, garlic, red pepper flakes, salt and pepper. Whisk until well combined. Place the chicken breasts in the dish with the marinade, turn once to coat. Cover and refrigerate for 30-60 minutes.

Heat a grill to medium-high heat. While the grill is heating, make the sauce. Combine the parsley, scallions, lime juice, garlic, mayonnaise, and greek yogurt in a blender or a food processor. Blend until smooth. Season to taste with salt and pepper.

Add the chicken to the grill and cook, turning once, until nicely browned and the internal temperature registers 160˚ F on an instant read thermometer. Remove to a plate and let rest a few minutes before serving with the green sauce.

Source: Adapted from Annie’s Eats

Chorizo Burgers with Slaw

Chorizo Burgers with Slaw

Rumor has it that it’s going to be another hard winter- ugh. So, we are trying to squeeze in as many grilling days as possible before summer is really over. Also with winter on its way (I am not trying to rush things here!), we have our orders of organic beef and pork coming in from a local farm. Therefore, we need to finish up the meat we have still in the freezer. (Which is still quite a bit.)

I thought a great way to use up some beef and sausage was to combine them! I like to add some spices to cover the slight gamey taste of the organic meat. And slaw on top of the burgers? Yes please! The flavor combinations were just fantastic. These burgers made a great dinner to celebrate a beautiful summer evening.

Chorizo Burgers with Slaw

Yield: 5-6 burgers

For the burgers

  • 1 lb. ground beef
  • 1 lb. chorizo sausages, casings removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder

For the slaw

  • 4 cups chopped cabbage
  • 4 Tablespoons mayo
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 teaspoon lemon juice

To serve

Directions

To prepare the slaw, place all the ingredients in a large bowl and mix until fully incorporated. Cover with plastic wrap and place in the refrigerator until ready to use.

To prepare the burgers, place the chorizo and beef in a large bowl. In a small bowl, stir together the salt, pepper, cumin and garlic powder. Sprinkle over the meat and mix with your hands until the the spices are evenly distributed and the meat is mixed together. Form the mixture into desired size patties.

Oil the grill grates so the burgers won’t stick.  Grill the burgers until completely cooked through. To serve, place burgers on toasted buns, and top with about 1/4 cup of the prepared slaw on each burger. Enjoy!

Island Bakes Original

Teriyaki Grilled Pork Chops

Teriyaki Grilled Pork Chops

Now that we have a new grill, I have been combing over grilling recipes. My favorite type is to marinate meat then throw it on the grill. It makes an easy, yet flavorful meal quickly! These pork chops were definitely up to par in my book. They are full of flavor and wonderfully tender. I served these alongside a fresh garden salad and grilled corn. Delicious! I will definitely be making these again.

Teriyaki Grilled Pork Chops

Yield: 4-6 servings

  • 2/3 cup soy sauce
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup water
  • 1/4 cup rice vinegar
  • 3 cloves garlic, crushed
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons ground ginger
  • 4-6 pork chops, trimmed of any excess fat

Directions

For the marinade, combine all the ingredients except pork chops in a small saucepan.  Bring to a boil  over medium-high heat and stir with a whisk until the brown sugar is dissolved.  Cool the marinade completely.

Place the pork chops in a large plastic bag and pour the marinade over them.  Seal the bag, pressing out excess air.  Allow chops to marinate, turning bag once or twice, at least 6 hours or overnight.

Grill chops on an oiled rack, approximately 7-8 minutes per side, or until just cooked through, basting with left over marinade during the last 5 minutes of cooking (if desired). Serve hot.

Source: Annie’s Eats, originally adapted from Gourmet Magazine

Grilled Rosemary-Garlic Buttermilk Chicken

Grilled Rosemary-Garlic Buttermilk Chicken

So after years of wanting a gas grill, we finally got one! We have always had a little webber charcoal grill that was always such a pain to grill on. I don’t like messing around with charcoal because it takes forever for the coals to get hot enough and usually I am cooking dinner before my husband gets home. So, with three kids, I don’t have time to be playing with charcoal. Now that getting the grill ready only involves a few switches, I am in heaven! One of the first things we cooked on the grill, was this chicken.

I love, love, marinated grilled chicken. Something about it is oh so delicious. And anything with rosemary and garlic, I am sold. This chicken has a lovely subtle flavor that would pair perfectly with basically anything! I let the chicken marinate for most of the afternoon and the flavor was perfect. Perfect to grill before the summer is over!

Grilled Rosemary-Garlic Buttermilk Chicken

For the marinade:

  • 3/4 cup buttermilk
  • 2 Tablespoons minced fresh rosemary
  • 1 Tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons grated lemon zest
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lbs. boneless, skinless chicken breasts

Directions

In a large bowl, whisk together the marinade ingredients. (Alternatively, you can place in a large ziplock bag.) Submerge the chicken breasts in the marinade. Place in the refrigerator and let marinate for at least 1 hour or up to 6 hours, turning the chicken half way through.

Turn the grill to high. Cover, and let the grill heat up for about 15 minutes. Grease the grill racks with oil.

Turn the grill down to medium heat and place the marinated chicken breasts on the grill. Discard the left over marinade.

Grill the chicken until cooked through, turning and rotating half way through cooking. Serve hot.

Source: The America’s Test Kitchen Healthy Family Cookbook