Fake Ginger

grill

Grilled Tequila Steak Pizza

This post sponsored by Beef Loving Texans. 

Grilled Tequila Steak Pizza – steak marinated in tequila, lime juice, and chipotle peppers and grilled to perfection. Layered on a grilled flour tortilla with cheese and a delicious corn and tomato topping. Easy and quick enough for a weeknight dinner!

Grilled Tequila Steak Pizza - steak marinated in tequila, lime juice, and chipotle peppers and grilled to perfection. Layered on a grilled flour tortilla with cheese and a delicious corn and tomato topping. Easy and quick enough for a weeknight dinner!

I’ve never really called myself a Texan. I mean, I just moved here 4 years ago, I don’t own boots, and I’m definitely not a Cowboys fan.

But a couple weeks ago I recognized someone’s truck because of the cowboy hat on the dash.

Pretty sure that was the moment I became a Texan.

And one thing I’ve learned over the last 4 years is that Texans love beef.

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Grilled Lemon Thyme Pork Chops with Peaches

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrillPorkLikeASteak #CollectiveBias

Grilled Lemon Thyme Pork Chops with Peaches – delicious and easy way to cook pork chops! Pork chops and peaches marinated in a lemon thyme marinade and grilled to perfection. Ready in 20 minutes!

Grilled Lemon Thyme Pork Chops with Peaches - delicious and easy way to cook pork chops! Pork chops and peaches marinated in a lemon thyme marinade and grilled to perfection. Ready in 20 minutes!

Happy almost Friday, guys!

I’ve got the urge to get out of town this weekend but I have too many dogs and too many kids to just pick up and leave. So I’m probably going to settle for lying in a beach chair in my backyard and watching all of season 5 of New Girl.

Aaaaaand I bought a new grill this week so I’ll probably grill every meal. I’m pretty excited about that.

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Grilled Stuffed Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

Grilled Stuffed Peppers – quick and healthy dinner! Stuffed with ground turkey, rice, fresh corn, and zucchini!

Grilled Stuffed Peppers - quick and healthy dinner! Stuffed with ground turkey, rice, fresh corn, and zucchini!

Big news, guys!

I have figured out how to turn my grill on!

Yep, had that grill for, like, 6 years and I just now figured out how to work it.

Next challenge: the smoker.

Anyway, I haven’t stopped using it since I figured it out. I’m obsessed.

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Doughnut Burgers with Candied Bacon

Doughnut Burgers with Candied Bacon – the most amazing burger you’ll ever eat! It’s the ultimate sweet and salty combination!

Doughnut Burgers with Candied Bacon - the most amazing burger you'll ever eat! It's the ultimate sweet and salty combination!

 

How is it Monday already?

I’m not ready!

Let’s go back to Friday night!

Anyway.

I’m back from Salt Lake City – got in late last night. I had the best time at the conference and met so many amazing bloggers that I’d only ever talked to on the interwebs. Plus, Nicole and I got matching tattoos.

That’s a normal thing to do on a work trip, right?

Right?!

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Blackened Chicken and Quinoa Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingsfordFlavor #CollectiveBias

Blackened Chicken and Quinoa Salad – quinoa topped with blackened chicken, avocado, mango, bell peppers, corn, blueberries, feta, and a lime vinaigrette!

Blackened Chicken and Quinoa Salad - quinoa topped with blackened chicken, avocado, mango, bell peppers, corn, blueberries, feta, and a lime vinaigrette!

We are officially two days away from one of the biggest grilling holidays. How excited are you? Hopefully as excited as I am.

We’ve already talked about how much I love the 4th of July but what I haven’t told you is that I’m approaching the holiday with a game plan. Because I have s’mores on my brain and I cannot even wait to roast a million marshmallows over the grill and then smush them in between graham crackers with all sorts of chocolate.

The best.

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Grilled Corn Guacamole

Grilled Corn Guacamole - an easy homemade guacamole recipe with some grilled corn mixed in. Perfect for summer!

Happy Monday! 

Monday feels a lot better when you don’t have to get up early, pack lunches, find shoes, etc, etc, etc. 

I hope you had a fabulous weekend. We are all sunburned and exhausted and that is a sign of a good weekend in my book. 

Yesterday I went on a crazy hunt for a beach chair. Like one of those that lays down flat – you know what I mean? I’ve been on the lookout for weeks and no one has them. I mean, I get that we aren’t near a beach but I can’t be the only one that likes to lay out in my backyard with a icy drink, right?

Anyway, I finally found one and spent the rest of the day outside, reading in the sun. It was amazing. 

I took a break and made this Grilled Corn Guacamole and then ate all of it. The entire batch. No shame.

Y’all know I love guacamole anyway but it’s extra amazing with some grilled sweet summer corn mixed in. 

Grilled Corn Guacamole - an easy homemade guacamole recipe with some grilled corn mixed in. Perfect for summer!

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Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions – pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions - pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

Happy Monday! I hope your weekend was fabulous and if you’re a mother (to a human, dog, cat, ferret, whatever), I hope your Mother’s Day was amazing and filled with yummy food.

Mine was great – we tried another Mexican restaurant because we still haven’t found one we love here and then since it was my day, I forced all the boys to go to Petsmart with me to play with all the homeless cats. 

I have to tell you about what happened to me on Saturday though! 

I took a couple of the kids with me to check out the mall and then we went grocery shopping. Okay so $300 worth of groceries later, I try to go home. 

And the guy at the gate – who I literally see everyday of my life and have Jeep conversations with everyday of my life – says, “I’m sorry ma’am, I can’t let you on post since you don’t have a decal.”

I was all, “I have temp tags. I live here. You know me.”

And then he just stared at me. 

Eventually, one of the guys explained that the terror alert was raised and that even though I had my lease in the car showing that I live ON POST, he couldn’t let me through.

So me and the two kids and the car full of groceries and a lawn chair had to go to the visitor’s center and wait in line for two hours to get a temporary visitor’s pass. And then the jerk that did my pass only gave me a 3 day pass WITH THE WRONG TAG NUMBER ON IT. Which means I’m officially not going anywhere until we can get a real tag.

And who knows when that will.

Let me tell you, don’t ever buy a car right before you move out of state. We had a Colorado temp tag, now we have a Texas temp tag, and we still can’t get ahold of the person that needs to fax whatever document we need over to our new county.

#headdesk

Anyway, we did eventually made it home and salvaged what we could of the groceries. And then I had a monster glass of wine while my husband grilled this delicious meal for us. Pork chops on the grill are my favorite! 

These are really quickly marinated (the pineapple and scallions are marinated too!) and then they grill up in about 10 minutes! 

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions - pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

How To Make Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

  • Make marinade by whisking lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar, and orange zest together
  • Pour 1/2 the marinade over pork chops
  • In a separate bowl, pour remaining marinade over sliced pineapple and scallions
  • Marinade 30 – 45 minutes in refrigerator
  • Grill pork chops over medium-high heat for 3 – 4 minutes depending on the thickness of your chops
  • Grill pineapple for about 2 – 3 minutes per side
  • Grill scallions for about 1 minute per side, until grill marks form

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions - pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

How Long Are Grilled Pork Chops Good For?

These pork chops will stay good for up to 3 – 4 days in the refrigerator. Make sure you cover them tightly. 

I like to slice leftover grilled pork and use it in my Mu Shu Pork Quesadillas.

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions - pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

More Pork Chop Recipes

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You can also follow me on Instagram, Facebook, or Pinterest for even more! 

Yield: 6 servings

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

from Tracey's Culinary Adventures

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup fresh lime juice
  • 1/4 cup sesame oil
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons fresh orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon packed dark brown sugar
  • 1/2 teaspoon orange zest
  • Six 3/4-inch-thick boneless center-cut pork chops
  • 1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored
  • 1 bunch scallions, cleaned and trimmed

Instructions

  1. In a small bowl, whisk the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar and orange zest together.
  2. Place the pork chops in a single layer in a large baking dish and pour about 1/2 of the marinade over them. Add the pineapple rings and scallions to the bowl containing the remaining marinade and toss to coat. Place the pork and pineapple/scallion in the refrigerator and allow to marinated for 30-45 minutes, flipping the the ingredients occasionally.
  3. While everything is marinating, preheat your grill to medium-high heat.
  4. Remove the pork, pineapple, and scallions from their marinades. Season the pork on both sides with salt and pepper. Grill the pork chops for about 3-4 minutes per side (more or less depending on thickness if yours aren’t 3/4-inch thick). Grill the pineapple for about 2-3 minutes per side and the scallions for about 1 minute per side, or until grill marks form.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 22mgSodium: 399mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 8g

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© Amanda Livesay

 

 

Orange Barbecued Ribs


Yep, bringing you a grill recipe 4 days after we got 8 inches of snow. We’re those people.

In fact, if you follow me on Instagram, you probably saw that my husband was smoking and grilling in the snow a few weeks ago. In shorts, by the way.

(He also sleds in shorts which is probably another blog post altogether.) 

It turns out that there’s a name for those of us who deal with the rain, snow, or whatever else mother nature wants to throw at us.

We’re Evergrillers. We grill year round and we strive to get the perfect char on every piece of meat no matter what the weather’s throwing at us. 

And by we, I obviously mean my husband. While I supervise from the kitchen window. 

So Kraft Barbecue Sauce has created this awesome Grill ‘N’ Flip Mitt. It’s a specially designed fire-resistant glove that protects from both the heat of the grill and the chill of winter. And you can see in my picture below that the design at the top enables you to hold onto any tool  you may need during the grilling process. 

Kraft Barbecue Sauce is also celebrating the recent launch of their revamped line of sauces with recipes that feature high-quality ingredients like tomatoes, sweet molasses, cider vinegar, and cane sugar. Plus, the bottles got a super cute makeover. 

If you’re an Evergriller, you’re gonna want to enter the giveaway Kraft Barbecue Sauce has going. One person will win their own Grill ‘N’ Flip Mitt and a year supply of Kraft Barbecue Sauce. Make sure you go HERE and enter before January 30!

Now about these Orange Barbecued Ribs … so good. To make the orange barbecue sauce, you just mix a bit of the Kraft Barbecue Sauce with some orange zest and fresh orange juice and just a dash of crushed red pepper flakes. It’s sweet and spicy and delicious. I think it would be delicious on chicken too if that’s more your style! 

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Cheesy Chicken Hobo Packs

Cheesy Chicken Hobo Packs – stuffing, chicken, broccoli, bacon, and cheese all layered and cooked in foil packets. They can be grilled or baked! Easiest dinner ever. 

Cheesy Chicken Hobo Packets - stuffing, chicken, broccoli, bacon, and cheese all layered and cooked in foil packets. They can be cooked in the oven or on the grill. Easiest dinner ever!

Today I brought you a mess of a dinner.

Trust me, I realize it’s not much to look at.

But it’s one that my kids LOVED so I figured I had no choice but to share it with you.

Have you ever made hobo packs? The idea is that you just pile everything into aluminum foil, seal it, and then put it on the grill until everything is cooked through.

So they are great to do while camping but since I’m not much of a camper, I did these in the oven. Either way works though!

They were delicious and clean up was so simple since it was all contained in the aluminum foil. These are going to become a summer staple for us!

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Smoky Margarita

I feel like Julie in Julie & Julia right now because all I want to say about this drink is “Grilled fruit is a revelation!” I got my husband to grill a bunch of fruit for me when he was doing kebabs last weekend and I couldn’t stop smelling the limes. They smelled like honey and pie and all kinds of things that they definitely don’t smell like when they aren’t grilled.

I really, really enjoyed this drink. I don’t know if it tasted super different from a regular non-grilled margarita but the grilled fruit slices on the glasses were so delicious that I don’t even care.

I’m pretty excited to grill some more fruit for drinks, starting with the Grilled Peach and Jalapeno Margarita that Nicole made this week. The only way to improve a margarita is to add a little kick and those look amazing!

Two years ago: Tuscan Grilled Chicken
Three years ago: Thai-Style Chicken Flatbread

Print
Smoky Margarita
from Grill Grrrl
Ingredients
  • 3 pounds limes and lemons plus a few oranges sliced in half
  • 1/2 cup sugar
  • 3/4 cup tequila
  • 1/4 cup triple sec
  • 1 cup simple syrup to taste
  • 1 pitcher full of ice
Instructions
  1. Dip the sliced citrus in a bowl of sugar so they have a light coating. Grill the citrus on medium high heat until they have char marks. Let them rest until they are cool enough to be juiced .
  2. Fill your pitcher halfway full of ice, then add the tequila and trip sec. Add the juice to the ice/tequila mixture. Add the simple syrup in small batches until the proper sweetness is achieved.

Steak, Potato, and Mushroom Kebabs

Can I rant about something stupid? Because it’s Monday? And because my husband went back to work today after 3 weeks off? And because the dog has been sneezing every 30 seconds for the past 3 days?

Ugh.

We live on an Army post so in order to get home, I have to go through a gate where a military policeman scans my ID. And they randomly choose to search people. When this happens, you have to open all the doors, hood, and trunk of your car. Then stand in this red square off to the side while they dig through your stuff and/or take a mirror under your car.

And while this is going on you’re going “Omggg, I’m wearing the jeans that make my butt look big and I have 7 boxes of Fruit Loops in my trunk and ALL THESE PEOPLE DRIVING BY ARE LAUGHING AT ME!”

It’s awful.

And guess who’s been searched 4 time in the past week. FOUR TIMES. Yesterday I not only had the Fruit Loops in my trunk but I also had Taco Bell in my front seat and then the MP in the next lane yelled at me for having my phone and it was just horrible.

I told my husband I’m not leaving the house for at least a week.

Anyway. The highlight of my weekend was definitely these kebabs. They are delicious and a super easy meal since you have your meat, potato, and veggie all on the kebab! The best part was definitely the mushrooms – they become extra delicious after marinating in balsamic vinegar.

One year ago: Chocolate Oatmeal Pecan Cookies
Two years ago: Baked Potato Salad
Three years ago: S’mores Granola Bars
Five years ago: Cherry Rhubarb Cobbler

Print
Steak, Potato, and Mushroom Kebabs
adapted from Ezra Pound Cake
Ingredients
  • 2 pounds small potatoes such as red or gold
  • 1 pound small portobello mushrooms
  • 2 pound rib-eye steak
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced garlic
  • skewers soaked if bamboo
Instructions
  1. Place the potatoes in a large pot; add water to cover by 1 inch. Bring to a boil and cook until barely fork-tender, about 10 minutes. Drain, and allow to cool. Cut the potatoes in half; set aside.
  2. While the potatoes are cooking, remove the stems from the mushrooms and place the caps in a large bowl.
  3. Cut the steak into smallish pieces, and season them with salt and pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover and refrigerate for 30 minutes to 2 hours.
  4. Heat a grill to medium-high, and lightly oil the grate.
  5. Put the meat, potatoes, and mushrooms on the skewers in whatever order you prefer. Reserve the remaining marinade for basting while grilling.
  6. Grill the kebabs for about 3 minutes, basting them once. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes.

Jalapeno Peach Shrimp Skewers

This is a sponsored post written by me on behalf of Pompeian Olive Oil.
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Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.

I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!

Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldn’t resist the name of it. Sweet and spicy is my thing.

(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)

This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!

Make sure you check out the other Hungry Girl recipes: Hungry Grilled Romaine Salad and Spicy Mustard Chicken Kebabs. And next time you are at the grocery store, pick up a bottle of the Pompeian Grapeseed oil or OlivExtra Mediterranean Blend!

One year ago: Levain Bakery Chocolate Chip Cookies
Three years ago: Brown Sugar Bacon Waffles

Print
Jalapeno Peach Shrimp Skewers
from Hungry Girl and Pompeian
Ingredients
  • 12 ounces about 20 raw large shrimp, peeled, tails removed, deveined
  • 1 teaspoon brown sugar not packed
  • 2 cups canned peach slices packed in juice drained and blotted dry
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons Pompeian Grapeseed Oil
  • 1 teaspoon Pompeian White Wine Vinegar
  • 1/8 teaspoon salt
Instructions
  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
  2. To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
  3. Bring grill to medium-high heat.
  4. Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
  5. Serve with the refrigerated sauce for dipping!

Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.

By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visit http://pompeian.com/.

And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

 

Honey Chicken Kabobs

We. Just. Can’t. Stop. Grilling.

Whenever my husband is off work, he likes to do all the cooking. I mean, all of it. He doesn’t even let me cook something on the stove. He wants to do it all. And who am I to argue? He does leave it up to me to find a recipe for marinade or whatnot and I found a winner with this one.

It’s a honey and soy marinade so it’s kind of sweet and kind of salty and all kinds of delicious. We added some sweet onions and bell peppers to the kabobs and the marinade was especially delicious on those.

A definite winner, this one. And it’s one of those recipes where you probably already have everything you need on hand which makes it that much better.

Print
Honey Chicken Kabobs
from AllRecipes
Ingredients
  • ¼ cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • ¼ teaspoon ground black pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cloves garlic
  • 2 small onions cut into 2-inch pieces
  • 2-3 bell peppers in any color cut into 2-inch pieces
  • skewers
Instructions
  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Grilled Potatoes with Garlic Herb Oil

I am totally cheating with this post because my husband did all the work. I pulled the recipe out of a magazine and that was it. He did the chopping, the grilling, everything! But they turned out so delicious that I just had to share.

I am not at all familiar with grill talk so forgive me if you have to translate the recipe – I knew his “I just put them on the grill while I cooked the chicken” wouldn’t fly though. ;)

Like I said, they turned out so delicious. The outsides were so crisp but the insides were as soft as mashed potatoes.

Most grilled potato recipes I came across called for the potatoes to be boiled beforehand but out of sheer laziness in an effort to save a pot, we grilled them the entire time. If you want to boil them, boil until they are just about ready to be served and then throw them on the grill just to get the marks.

Print
Grilled Potatoes with Garlic Herb Oil
Prep Time
15 mins
Cook Time
5 mins
 
Ingredients
  • 1 1/2 pounds baking potatoes sliced thin
  • 3 tablespoons olive oil
  • 1/4 cup fresh rosemary finely chopped
  • 2 garlic cloves minced
  • salt
Instructions
  1. Heat grill to medium-high. Lay a sheet of aluminum foil on the grates; place potatoes in a single layer on the aluminum foil. Allow to cook, covered, for about 30 minutes or until tender, turning every once in awhile. Transfer to the part of the grill where there is no foil and cook just until the potatoes have grill marks and the outsides are extra crispy, about 1 to 2 minutes per side.
  2. While the potatoes cook, go ahead and whisk the oil, rosemary, garlic, and salt together. Once the potatoes have been cooked, toss with the garlic-herb oil. Serve immediately.

Tuscan Grilled Chicken

Are you tired of hearing about my husband and his grill yet? Okay good. He is still obsessed. We had an incident the other day where the propane tank valve wouldn’t turn (we’d had a nasty hailstorm the night before so we think that’s what caused it) and I thought he was going to have a nervous breakdown because the. sausage. needed. to. be. cooked. outside. It was such a mess.

I don’t even know what to do with him most of the time but then he grills some chicken like this for me and all is forgiven. Everyone loved this chicken! It turned out so tender and juicy. Plus lemon and rosemary make anything better!

Print
Tuscan Grilled Chicken
Prep Time
20 mins
Cook Time
30 mins
 
Ingredients
  • 3 pounds cut up chicken
  • Kosher salt
  • 1/3 cup good olive oil
  • 2 teaspoons grated lemon zest 2 lemons
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic 3 cloves
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon halved
Instructions
  1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  2. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.