Any combination of fresh herbs can be used in the marinade, including basil, parsley, or thyme. Round out this all-in-one meal with the Frozen Mud Pie Sandwiches.
1/2 cup dry vermouth or dry white wine
1 tablespoon chopped chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 (1/2-inch-thick) slices red onion
4 (6-ounce) skinned chicken breast halves
4 ears corn with husks (about 2 1/4 pounds)
How to Make It
Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.
Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.
Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.
am not a huge fan of grilled chicken, it always comes out burned on the outside and raw on the inside, but this worked over a low grill. i used the leftovers for a chicken salad the next day. i can't say it was so memorable, thought.
This could not be simpler and makes a great meal when corn is in season. The grilled, marinated onions were actually the star. We do not baste with the reserved marinade and have made it with different fresh herb combos- it all works.
I just found this recipe on line and had to make it! WOW! Excellent marinade. I used a combo of fresh thyme, parsley and basil as this is what I have on the deck. The chicken was moist and the onions were delish! Will make again. I had a bit of leftover chicken and it made a great sandwich for lunch.
Served this to guests, who all loved it. It takes more time than you'd think to prepare the marinade, because of the zesting, chopping, and juicing, but that wouldn't prevent me from making again - just important to note when working out your timing. Everyone's favorite part, actually, was the onion. You really tasted the marinade flavors, and they were just yummy. Served with CL's mango black bean salad. Yum!
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