Summer Squash and Chicken
Prep Time: 20 minutes
Yield: 4 main-dish servings
Ingredients
- 1 Lemon
- 1 Tablespoon Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 medium chicken thighs (skinned and de-boned)
- 4 medium yellow summer squash (can mix with zucchini) cut lengthwise into 4 wedges
- 1/4 fresh chives, snipped
Directions
1) From lemon, grate 1 tablespoon lemon peel and squeeze 3 tablespoons juice. In a medium bowl, whisk together peel and juice, oil, salt, and pepper; transfer 2 tablespoons to a cup and set aside.
2) Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
3) Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
4) Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook chicken and squash 10 to 12 minutes or until juices run clear when thickest part of the thigh is pierced with tip of knife and squash is tender and browned, turning chicken and squash over once and removing pieces as they are done.
5) Transfer chicken and squash to cutting board. Cut chicken into 1-inch wide strips; cut each squash wedge crosswise in half. Toss with reserved marinade , sprinkle with chives, and serve. Garnish with grilled lemon slices.