Grilled Chicken & Vegetables
It’s that time of year to be outdoors barbecuing so we did a little grilling and chillin this weekend. My husband is usually a steak kind of guy but he ate so much of this chicken I thought he might grow some wings. He said and I quote “this is the best chicken I’ve ever had”. All that chicken and veggies and it was just the 3 of us, my daughter wasn’t home to help eat but by the end there were only two pieces left.
If you’ve never tried grilling squash and zucchini you really need to because they taste so sweet they hardly need any seasoning. Enough of talking about how good it was onto the recipe for the marinade that made it what it was.
Marinade for Grilled Chicken
Juice of 2 limes
1/4 cup canola oil
2-3 garlic cloves pressed or chopped
1/2 a bunch of cilantro chopped
1 T. of Montreal Steak seasoning
1 T. of citrus flavored vinegar
I used chicken with the bone and skin so it would be more moist when grilling. I had about 4 thighs and 2 breasts. Put chicken in a large gallon size ziplock bag and add the rest of the ingredients, close bag. Refrigerate overnight and grill on medium low for about 45 minutes with lid closed. Check meat every 10 in., so chicken doesn’t burn.
Tips for grilling:
- Keep spray bottle handy for cooling the grill down when it gets too hot.
- Spray grill with cooking spray before putting meat on.
- Turn meat once
- When done take off heat and let rest for 5 min. before cutting into the meat.
I usually put them on the last 10 min. when grilling meat. Simply cut squash in half-length wise, drizzle with oil, salt, pepper and season with favorite seasonings. Put on the grill and grill on med.-low for 5 min. on each side or until soft.