Girls Can Grill Part II

29 Oct

As I said in my last blog, girls can grill. Very well. With style and creativity. Besides amazing flavors, grilling does not heat up the kitchen or leave tons of dishes behind. How about trying easy meal of grilled chicken with roasted carrots on the grill? Here’s how!

First, prepare your grill. I fired mine up and then gave it a good cleaning with a wire brush.

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Carrots, like most root vegetables, take longer to cook than chicken so prepare those first. I had 2 pounds of sweet baby carrots to cook. I first spread them out on paper towels to dry a bit. Less moisture means the carrots will cook up with more sizzle.

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After your carrots are nice and dry, give them a drizzle of good olive oil and a dusting of salt and pepper.

 

 

Making foil packets for the carrots means easy cooking and no dishes. I made 2 packets so the carrots wouldn’t be crowded. You want to seal your packets up good and tight.

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After the carrots are seasoned just right and sealed up, put them on the grill. Make sure the grill is preheated for around 20 minutes at about 350 degrees. Put those carrots on and forget about them while you tend to the chicken.

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It’s time for a homemade marinade to help make the chicken more savory and tender. Creating  a marinade at home is so easy, and a great way to control salt and sugar. Store bought marinades are loaded with hidden ingredients that aren’t healthy. Doing this yourself is a great way to customize the flavors of your food and keep it clean. Ready to try a simple marinade?

Here we go. Toss together dijon mustard, olive oil, a bit of rosemary, sea salt, freshly ground red and black pepper, and the juice from one grapefruit. Grate some of that lovely grapefruit rind into the marinade with a handy zester (a kitchen tool that is indispensable).  Adding some rind increases intense flavor and beneficial oils to the marinade. Bonus-not only will the chicken be delectable, the kitchen will be bursting with crisp citrus fragrance after grating some of that beautiful rind.

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Add the ingredients for the marinade to a large zip lock bag, toss the chicken in, zip it up and put this in the fridge for a bit. Because of the acid in the grapefruit juice, the marinade can easily so it’s job in about 20 minutes. The carrots have had a head start, and now it’s time for the chicken to go onto the grill.

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The chicken needs the hottest part of the grill so the carrots can go up one level. Close the lid and let the chicken cook. Turn them after about 10 minutes, close the lid again, and let them finish.

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The chicken is almost done. Time for a peek at those carrots. A little look lets us know that they had cooked up beautifully and had a tinge of sweet brown color on them. A little taste was a delicious reward! Dinner was almost ready.

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I brought everything inside. The chicken was on a plate with a few pats of butter on the top for perfect resting. The butter would assure that the finished chicken would be flavorful and moist. I covered the chicken with foil and let it rest and relax a bit. Leftover quinoa quickly reheated easily rounded out the meal quite well.

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Go ahead. What are you waiting for? Get grilling! Let me know whats cooking at twitter

@amykgarman or on instagram at amyjoyblog

 

 

 

 

 

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