Grilled Lemon, Rosemary and Balsamic Chicken Thighs with Grilled Vegetables| Emeril Lagasse

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  • Опубліковано 20 жов 2024
  • GRILLED LEMON, ROSEMARY AND BALSAMIC CHICKEN THIGHS WITH GRILLED VEGETABLES
    SERVES 4 TO 6
    CHICKEN:
    3/4 cup balsamic vinegar
    1/2 cup olive oil, plus more for grill
    1/4 cup fresh rosemary leaves
    3 tablespoons thinly sliced garlic
    2 tablespoons lemon zest
    1 tablespoon crushed red pepper flakes
    8 chicken thighs
    Salt and freshly ground black pepper
    VEGETABLES:
    1/3 cup chopped fresh oregano
    1/3 cup chopped flat-leaf parsley
    1/3 cup chopped basil
    2 tablespoons minced garlic
    ½ teaspoon salt
    1/8 teaspoon freshly ground black pepper
    ¾ cup olive oil
    1 medium eggplant, trimmed and lengthwise
    1 medium zucchini, trimmed and sliced lengthwise
    1 large yellow squash, trimmed lengthwise
    Chicken: In a medium bowl, whisk to combine balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Transfer marinade to a 1-gallon resealable plastic bag. Add chicken to bag and seal. Turn bag to ensure that the chicken is evenly coated. Place bag in a baking dish and refrigerate, turning occasionally, for 2 to 4 hours.
    Preheat a grill to medium-low and brush grates lightly with an oil-soaked paper towel. Remove chicken from marinade and pat dry. Season chicken well on both sides with salt and pepper and place on the grill, skin side down. Cook until chicken is golden brown, about 8 minutes. Turn, and continue to cook, until chicken is cooked through, 8 minutes more. Remove from the heat and serve while hot.
    Vegetables: In a medium bowl, stir to combine oregano, parsley, basil, garlic, salt, pepper, and olive oil. Brush sliced vegetables with herb mixture. Place vegetables on grill, basting with additional herb mixture. Grill until cooked through and tender. Transfer to a platter and drizzle with any remaining herb mixture.
    Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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