Grilled Greek Chicken Primavera
Hiding in my cupboard was a shaker of Cavender's Greek Seasoning. After a bit of experimentation,
I discovered it made a good marinade for grilled chicken! Just to change things up,
I hauled my cast iron skillet to the grill and sauteed some vegetables while the chicken was grilling.
We had leftover egg noodles, so they got to be the sauce carrier....
GREEK GRILLED CHICKEN
1 lb chicken tenders or boneless chicken
Marinate for 1/2 hour to 4 hours, refrigerated
1/4 cup white wine vinegar
1/4 cup white wine (I used Chardonnay)
2 TBSP Greek Seasoning
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp sugar
1/2 garlic clove sliced thin
3 TBSP olive oil
When ready to grill, drain the chicken.
Always oil your grill grates after they get hot, then grill chicken until done, about 3 minutes per side if thin.
1 yellow or red bell pepper, cut in 1-2 inch long thin strips
1/2 onion, cut into thin slices then quartered
5 garlic cloves sliced very thin (feel free to use less)
1 stalk celery, cut thin
1/2 pound mushrooms, sliced
15 cherry tomatoes cut in half
1 tsp fresh rosemary (for dried use 1/2 as much)
1 TBSP fresh parsley (for dried use 1/2 as much)
2 tsp Greek Seasoning
1/2 tsp Sugar
2-3 TBSP Olive Oil
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
4 TBSP White Wine Vinegar
1/2 cup White Wine
1/2 cup Chicken Stock
Saute the veggies in the olive oil. Add the mushrooms, garlic and tomatoes about 3 minutes
after the others have started. When softened, add spices and liquids, heat to a boil,
and thicken with 1 TBSP cornstarch mixed into 1/4 cup water or stock.
Hmm, I wonder if a bit of ouzo would be good in the marinade? :)