Grilled Chicken and ucchini

ZGrilled Barbecue Chicken

For the Grilled Zucchini:

Usher in the vibrant flavors of summer by firing up that grill that's been shoved in the garage for months, and GRILL! As the sun warms and embraces the environment the smell of grilling must follow suit right? There's no other way to honor these summer holidays than with family, friends and the aroma of grilled foods in the air. That being said, there's nothing like grilled meats and fresh veggies, whether store bought or home grown.

The following recipe is a simple marinated and grilled chicken and zucchini dish. Succulent boneless chicken breasts marinated in a zesty blend of garlic, thyme, and lemon, alongside tender, charred zucchini slices infused with hints of garlic and oregano, create a feast that captures the essence of outdoor gatherings and joyful celebrations.

Feel free to customize the recipe according to your personal taste... or until the ancestors say so :-), because we know the day after, those seasonings are going to set in and make it taste 10 times better.

Serve with rice, pasta, salad or just as it is, you can't go wrong.

Ingredients:

4 bone-in, skin-on chicken quarters

1 cup barbecue sauce (your favorite brand or homemade, or 1/4 cup of balsalmic vinegar)

3 tablespoons olive oil

2 tablespoons honey

2 tablespoons Worcestershire sauce

3 cloves garlic, minced

2 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley or cilantro, for garnish (optional)

Ingredients:

3 medium zucchini

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

For the Grilled Chicken:

Preheat your grill to mediumhigh heat.

In a bowl, combine olive oil, minced garlic, dried thyme, paprika, salt, black pepper, and lemon juice. Mix well to make the marinade.

Place the chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Remove the chicken from the marinade, allowing any excess to drip off.

Place the chicken breasts on the preheated grill. Cook for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer inserted into the thickest part of the meat.

Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

For the Grilled Zucchini:

While the chicken is marinating, prepare the zucchini.

Cut the zucchini into lengthwise slices, about 1/4-inch thick.

In a small bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper. Mix well.

Brush both sides of the zucchini slices with the olive oil mixture.

Place the zucchini slices on the grill and cook for about 2-3 minutes per side, or until they are tender and have grill marks.

Once cooked, remove the zucchini from the grill.

To serve, place the grilled chicken and zucchini on a platter and garnish with fresh herbs like parsley or basil, if desired. This dish pairs well with a side of rice, quinoa, or a fresh sauce.