Grilled Chicken with Summer Squash

This is a rich, earthy chicken offset by fresh crisp veggies; deep shaded woods after a heavy rain, fresh wet ferns underfoot. This chicken should be experienced outside, preferably by a lake.

3 pieces chicken on the bone (I used 1 breast and 2 thighs)

Chicken marinade:

2 Tbsp Worcestershire sauce

2 Tbsp coconut aminos (I used Trader Joe’s) or soy sauce

1/2 tsp garlic powder

1 tsp honey

1 Tbsp fresh thyme leaves, minced

freshly ground black pepper

1 yellow summer squash cut into 3/4-inch pieces

1 zucchini squash cut into 3/4-inch pieces

1 red pepper cut into 3/4-inch pieces

1 Tbsp olive oil

1/2 tsp coriander

1/4 tsp salt

freshly ground black pepper

Whisk together the chicken marinade in a medium bowl. Drench the chicken pieces in the marinade and allow to marinate at least an hour, or even better, overnight in a refrigerator.

When ready to cook, heat grill to high and return chicken to room temperature. Toss the veggies with the oil and remaining ingredients in a medium bowl.

Grill chicken on one side for about 3-4 minutes. Flip and cook second side for another 3-4 minutes. Turn heat to medium-low on side chicken is cooking and allow chicken to slowly cook until fully cooked through, about another 10-15 minutes.

Meanwhile, roast the veggies over high heat in a grilling pan, shaking and stirring often.

Cook until just browned up a bit but still crisp tender, about 8-10 minutes. When chicken and veggies are cooked, place chicken on top of veggies and serve.

Serves 2.

Comments

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