Summertime Grilled Chicken & Vegetables
You can grill pretty much year round in Texas, but summer is THE time for outdoor gatherings on the deck or patio with delicious grilled foods. We’ve got a simple menu for grilled chicken and vegetables that is quick, easy, and delicious! So call your friends and neighbors, and get ready to enjoy the flavors of summer.
We’re recommending some spices from Mr. D’s Spices, founded by Dale Readus. He’s retired from the Air Force, and has a long history in food service. He was the Food and Beverage Manager at Peterson Air Force Base, and his superb performance and stellar management practices earned him the Phillip A. Connelly Culinary Arts Award from the U. S. Army. All of his spices are delicious – and you can order easily online! We’re using the Hawaiian Huli Huli for these recipes.
Here’s Dale’s Grilled Vegetable Medley Recipe
Ingredients
- 3 medium zucchini
- 3 medium yellow squash
- 6 oz cherry tomatoes
- 4 oz sliced Portobello mushrooms
- 1 cup olive oil
- 1/3 cup Mr. D’s Hawaiian Huli Huli, season to taste
How to put it all together…
- Slice zucchini and squash into coin slices.
- Blend in all ingredients in a bowl with olive oil.
- Place mixture into aluminum foil and wrap tightly.
- Grill for 20-25 minutes, until veggies are tender.
Juicy Grilled Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Mr. D’s Hawaiian Huli Huli to taste
Instructions
Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch. This ensures even cooking and prevents dryness.
In a bowl, whisk together olive oil, lemon juice, minced garlic, and spices. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking.
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for 2–3 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to maintain juiciness.
Remove the chicken from the grill and let it rest for 3–4 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serve this deliciousness with some crusty bread and WSCW 2024 Texas Lenoir Blush. Cheers!
