Well, I've spent the past week or so cooking, baking, writing, researching, and getting together with family and friends - none of that is news. But I've also been practicing with my new-to-me grill ... whee! I've grilled vegetables, pork chops, the requisite hot dogs, and even sandwiches (which will make their debut in tomorrow's post). And I also grilled some chicken.
But I didn't just slather the chicken in barbecue sauce ... nope. The meal pictured above represents bounty from the Dixboro Farmers' Market, which I love going to after work on Fridays. I can schmooze with friends and vendors, eat fabulous treats, and buy lots of goodies to then transform into wonderful dishes throughout the weekend.
I prepared the Swiss chard from Ferris Farm very simply, sauteing it along with a minced garlic scape from my friends Dick and Diana Dyer at Dick's Pretty Good Garlic. I used a Lotus scape, which "retains some heat baked."
Then I grilled (from left to right) one last stalk of green garlic left over from the previous week's market purchases; some more scapes (Shantung Purple, "For those who like hot garlic," and Shandong, which "Maintains good garlic flavor baked"); and an enormous Spring onion (2.5' long from root to flower). I cooked them just until they were tender and slightly charred.
I threw the grilled vegetables into the blender along with some extra-virgin olive oil and lemon juice, and prepared a fabulously fragrant marinade. Then, after letting the chicken soak up the amazing garlic-onion mixture overnight, I grilled the chicken, too. It was tender, moist, and tremendously flavorful; each bite was infused with the lovely marinade.
The chicken was perfect just served straight from the grill; it would be exceptional in a salad, in pasta, or in a sandwich, too.
It's such fun to be getting the hang of grilling again, after being without a grill for several years!
Grilled Garlic-Onion Marinated Chicken
2 garlic scapes
1 long stalk Spring onion, cut into 10" pieces, white part halved lengthwise
1 stalk green garlic, ends trimmed
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
6 skinless, boneless chicken breasts
Preheat grill to medium-low.
Place garlic scapes, onion, and garlic onto grill; cook, turning frequently, until vegetables are tender and slightly charred.
Chop vegetables, then place into a blender; add oil, salt, pepper, and lemon juice; puree.
Place chicken into a gallon-sized freezer baggie, and pour marinade over it; seal well and refrigerate overnight.
When ready to prepare chicken, preheat grill to medium-low. Remove chicken from marinade and place on grill; cook 12-15 minutes per side, until firm.