Mix it up on the grill
When it comes to cooking on the grill, sauces and spices are
often what make the meat and vegetables taste great.
There are tons of spice rubs, barbecue sauces and pre-grill
marinades to choose from. But the one I will probably use most this
summer is a simple citrus marinade that works as well on chicken
and shrimp as it does on corn on the cob and mushrooms. The great
thing about the marinade is that the vegetables can be swapped
around to suit your family’s favorites. And if someone doesn’t like
one kind of vegetable, this marinade makes it easy to pick and
choose.
Mix it up on the grill
When it comes to cooking on the grill, sauces and spices are often what make the meat and vegetables taste great.
There are tons of spice rubs, barbecue sauces and pre-grill marinades to choose from. But the one I will probably use most this summer is a simple citrus marinade that works as well on chicken and shrimp as it does on corn on the cob and mushrooms. The great thing about the marinade is that the vegetables can be swapped around to suit your family’s favorites. And if someone doesn’t like one kind of vegetable, this marinade makes it easy to pick and choose.
The crisp flavors from the lemons mix with the garlic and red pepper flakes in this marinade to provide just enough kick for a summer meal. Serve over the following saffron orzo recipe and it is a hearty dish for any summer dinner. The orzo recipe can also be mixed up for a new taste each time. Swap out the parsley for basil, add in some fresh mozzarella and trade the saffron for Italian seasoning.
Enjoy this meal all summer long and experiment with different vegetables or additions to the orzo.
Citrus marinade
Recipes courtesy of “Everyday Italian”
5 cloves garlic, minced
1 c. fresh lemon juice, from about 5 lemons – store-bought lemons produce less juice than fresh
2 c. extra-virgin olive oil
2 tsp. smoked salt or kosher salt
2 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes
1/2 c. chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 lb. medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 lb. cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, be sure to refrigerate.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about seven minutes a side. Grill the corn inside the foil, for about five minutes a side. Grill the peppers for about five minutes a side. Grill the shrimp and the mushrooms, about two minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
Saffron orzo
4 c. chicken stock
1 tsp. saffron threads
1 lb. dried orzo
1/4 c. extra-virgin olive oil
1/2 lemon, juiced
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 c. chopped flat-leaf parsley
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about five minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about eight to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
