Tonight I took to the grill. There is something about the beginning of grilling season that just makes me happy. It could be the good weather is finally getting to be where we want it. Although some would say, grilling is an all year sport. Not for me. If it’s snowing in NE Ohio I don’t want to have anything to do with it. I usually send my husband out then to grill.
Tonight I grilled some balsamic boneless thighs and breasts. A quick and easy marinade always does the trick. Nothing to fussy. Usually with what you can make from your pantry.
Balsamic Grilled Chicken
• Either all boneless skinless breasts (4) or thighs (8), or a combo.
• zest of one lemon
• 2 garlic cloves minced or chopped
• 1 1/2 Tbsp Dijon mustard
• 1 cup of balsamic vinegar
• 1 Tbsp Herbs de Provance
• 1/2 cup Olive oil
Directions
In a large dish or ziplock bag combine all the above ingredients. Marinate for 1hr or up to 6hr.
Turn on grill to high heat. Once your ready to put on the chicken, turn heat to medium low. You want to cook these nice and slow, so they don’t burn from the the balsamic vinegar. Flipping only once or twice. Make sure chicken reads 165, before removing from the grill.
I had fennel in my fridge and oranges on my counter, I needed to use. I love fennel. I think people don’t cook with it nearly enough. I didn’t have much Dijon left from my chicken, so that was definitely getting used. Needed to think quick since the clock was pushing dinner time. And the kids were starting to say they were hungry. Even though they were busy playing outside. Roasting the fennel it was.
This side dish you could easily make and then pile on a top of mixed greens. It has this salad like taste to it. You have a sweetness, followed by savory and then punched with a tang. It’s so good.
Roasted Fennel
• One fennel bulb fronds removed (set aside) cut into large chunks
• either 2 whole carrots chopped in chunks or a good handful of mini carrots cut in half
• half a red onion sliced
• 1 Tbsp of Dijon mustard
• zest of one orange plus 1 Tbsp of the juice from the orange
• 1 – 2 Tbsp of white wine vinegar
•1 tsp honey or more depending on how sweet you want it
• 1 garlic clove
• 1 Tbsp chopped fennel fronds
• S&P
• olive oil
Directions
Set oven to 400 degrees
Place the fennel, onion and carrots on the a baking sheet.
Depending if your down to the wire with your Dijon or not, the jar is a great place to make this dressing. If not a bowl is just fine. Combine all the rest of the ingredients in a jar or bowl and either whisk or shake. Pour in olive oil and shake/whisk until all is combine. Pour all over veggies and toss. Roast in the oven for about 20-30 mins. Until onions start to caramelize, but not too much. Ready to serve.
I served white rice, for our picky son, and red rice cooked in chicken broth, for the rest of us. It was a great Spring time meal.
