Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup dry vermouth

  • OR

  • ½

    cup dry white wine

  • 1

    tablespoon chopped chives

  • 1

    tablespoon chopped fresh oregano

  • 1

    tablespoon chopped fresh rosemary

  • 2

    teaspoons grated lemon rind

  • 3

    tablespoons fresh lemon juice

  • 2

    tablespoons extra-virgin olive oil

  • tablespoons Dijon mustard

  • teaspoon salt

  • teaspoon pepper

  • 8

    slices (½-inch-thick) red onion

  • 4

    (6-ounce) skinned chicken breast halves

  • 4

    ears corn with husks (about 2¼ pounds)

  • Cooking spray

Directions

Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour. Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside. Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes. Serving Size: 1 chicken breast half, 1 ear of corn, and 2 onion slices


Nutrition

Facebook Conversations