Mediterranean Grilled Chicken with Summer Vegetables

• FG1 tbsp fresh garlic · pressed or minced
• S1 1/2 tsp salt
• BP3/4 tsp black pepper
• FH3 tbsp fresh herbs · oregano, thyme, or rosemary
• OO1/3 cup olive oil
• LZ2 tbsp lemon zest · minced
• CB1 1/2 lbs chicken breast · boneless and skinless
• CO2-3 corn on the cob · husked
• ZY1 1/2 lbs zucchini or yellow squash · cut into 1/2 inch rounds
• OO1 tbsp olive oil
• SPsalt and pepper · pinch
• FL2 tbsp fresh lemon juice
• SPsmoked paprika, Aleppo pepper or red pepper flakes · a sprinkle

Préparation

1. 1

   Combine garlic, salt, pepper, herbs, and lemon zest in a large bowl. Remove 1 tablespoon of this marinade and set aside for the final sauce.

2. 2

   Coat the chicken breasts thoroughly in the remaining marinade and refrigerate for at least 30 minutes, or up to 2 days.

3. 3

   Preheat the grill to high heat. Place the chicken on the grill and reduce to medium-high. Cook for 5-6 minutes until golden, then flip and cook for another 5-7 minutes until the internal temperature reaches 160°F. Rest the meat for 5-10 minutes.

4. 4

   Toss the zucchini and corn with olive oil, salt, and pepper. Grill the corn for 8-10 minutes until charred and tender, and the zucchini for 2-3 minutes per side.

5. 5

   Whisk the reserved tablespoon of marinade with the lemon juice.

6. 6

   Slice the chicken and arrange it on a platter with the grilled vegetables, drizzling the lemon sauce over everything before serving.