Mediterranean Grilled Chicken with Summer Vegetables
Fresh herbs, lemon, and garlic define this vibrant seasonal platter. It features grilled chicken breast paired with charred corn and zucchini for a balanced, light meal.
Ingrédients
- 1 tbsp fresh garlic · pressed or minced
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 3 tbsp fresh herbs · oregano, thyme, or rosemary
- 1/3 cup olive oil
- 2 tbsp lemon zest · minced
- 1 1/2 lbs chicken breast · boneless and skinless
- 2-3 corn on the cob · husked
- 1 1/2 lbs zucchini or yellow squash · cut into 1/2 inch rounds
- 1 tbsp olive oil
- salt and pepper · pinch
- 2 tbsp fresh lemon juice
- smoked paprika, Aleppo pepper or red pepper flakes · a sprinkle
Préparation
- 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
Coat the chicken breasts thoroughly in the remaining marinade and refrigerate for at least 30 minutes, or up to 2 days.
- 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
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
Whisk the reserved tablespoon of marinade with the lemon juice.
- 6
Slice the chicken and arrange it on a platter with the grilled vegetables, drizzling the lemon sauce over everything before serving.