Mixed Grill

By lorik

Ask your butcher for "airline" chicken. Because part of the wing bone is attached to an otherwise boneless breast, it's considered semi-boneless.

Ingredients

• FOR THE GLAZE, MELT:
• 1 ⁄2 cup mint jelly
• 2 Tbsp. white balsamic vinegar
• 2 Tbsp. bourbon
• 1 ⁄2 tsp. red pepper flakes
• 1 tsp. minced fresh mint
• FOR THE RUB, MIX:
• 1 1⁄2 tsp. kosher salt
• 1 ⁄2 tsp. black pepper
• 1 ⁄2 tsp. smoked paprika
• 1 ⁄2 tsp. dried thyme
• 2 semi-boneless, skinless chicken breasts, or boneless, skinless chicken breasts (8–10 oz. each)
• 2 lamb loin chops, trimmed
• 6 jumbo shrimp, peeled and deveined, tails left on

Details

Cooking time 40mins
Adapted from Cuisineathome.com

Preparation

Step 1

Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit. Brush grill grate with oil.

For the glaze, melt jelly in a small saucepan over medium heat with vinegar, bourbon, and pepper flakes, whisking often. Bring mixture to a boil and simmer until thick, 3–5 minutes. Let glaze cool 5 minutes, then add fresh mint.

For the rub, mix together salt, black pepper, paprika, and thyme. Sprinkle spice rub lightly over chicken, lamb, and shrimp. Coat all with nonstick spray.

Grill chicken over direct heat, covered, 2–3 minutes. Place lamb beside chicken over direct heat and grill, covered, 2–3 minutes. Flip chicken and lamb, baste grilled side with glaze, and grill, covered, 2–3 minutes more. Move chicken and lamb to indirect heat and baste with glaze again. Arrange shrimp over direct heat and grill, covered, 2 minutes per side, basting once. Chicken is done when an instant-read thermometer inserted into the thickest part registers 165°. Lamb is done when a thermometer inserted near but not touching the bone registers 135° for medium-rare. Off heat, baste chicken, lamb, and shrimp with remaining glaze.

Nutrition Information
Per serving: 483 cal; 7g total fat (2g sat); 145mg chol; 1261mg sodium; 53g carb; 1g fiber; 42g protein