Summer Squash and Chicken
Instructions:
For this easy summer supper, simply toss the sliced squash on the grill along with the marinated chicken. You can use either zucchini or yellow squash alone, or a combination of the two. 1 lemon 1 tablespoon olive oil 1â„2 teaspoon salt 1â„4 teaspoon coarsely ground black pepper 4 medium skinless, boneless chicken thighs (about 11â„4 pounds) 4 medium yellow summer squash and/or zucchini (about 6 ounces each), each cut lengthwise into 4 wedges 1â„4 cup snipped fresh chives
Makes 4 main-dish servings. Prep: 15 minutes plus marinating Grill: 10 minutes
- Prepare outdoor grill for covered direct grilling over medium heat.
- From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, combine lemon peel and juice, oil, salt, and pepper and whisk until blended. Transfer 2 tablespoons marinade to cup and set aside.
- Add chicken thighs to bowl with marinade; turn to evenly coat. Cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
- Remove chicken from marinade; discard marinade. Place chicken and squash on grill, cover and cook, turning chicken and squash once, until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, 10 to 12 minutes, transferring pieces to platter as they are done.
- Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.
- To serve, on large platter, toss squash with reserved marinade, then toss with chicken and sprinkle with chives.