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Tuscan Chicken Dinner
Wonderful marinade allows you to flavor both the chicken and the vegetables. The meat and vegetables are cooked on the grill making this an especially easy summer meal.
Ingredients
1 Chicken, about 3 lb, cut into 8 pieces
1 yellow pepper, cored seeded and cut into wedges
1 red pepper, cored seeded and cut into wedges
4 small zucchini, sliced lengthwise
1 lb asparagus, ends trimmed
black olives, to garnish
Tuscan Marinade
10 garlic cloves, finely chopped
juice of 3 lemons
2-3 Tbs chopped fresh rosemary
salt and black pepper
1/3 cup olive oil
Procedure
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To make the marinade, combine the garlic, lemon juice, rosemary, a pinch of salt, some black pepper, and the olive oil in a small bowl and blend the mixture well. Place the chicken pieces in a large shallow dish. Pour two thirds of the marinade over the chicken, reserving the remainder to baste the vegetables. Cover the chicken and refrigerate for at least 2 hours (overnight or even two days is ideal).
- Heat the grill. When it is medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbecue has a lid, cover the chicken pieces.
- When the chicken is almost done (about 8-10 minutes for white meat and 20 minutes for dark meat, or when juices run clear when pierced with a skewer), toss the peppers, zucchini and asparagus in half the remaining marinade. Place the vegetables on the grill and cook for about 2 minutes on each side, basting them with the rest of the marinade.
- To serve, pile the vegetables around the chicken pieces. Garnish with black olives.
Serves 8. Per Serving (calculated to include discarded marinade): Calories 487; Calories from fat 328.5(67%); Fat 37g; Carbohydrates 8g; Sugar 2g; Fiber 2g; Protein 31g
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