Throwdown-Grilled Chicken Vegys and Basil

Thanks for starting this. I like the idea of trying new things and I would not have tried this without this throwdown.

Thighs, yellow squash, zucchini, pepper, and leek after marinating for 3 hours.
(Sunday papers come out on Saturday afternoon.) :huh:


Thighs, peppers, leek, and a foil "pot" of water for the Minute Rice.


"pot" of rice off and squash on.


Plated with chopped basil sprinkled on top.
Here is the recipe I used from www.recipesecret.net

Grilled Chicken And Vegetables With Fresh Basil

1/4 cup chopped shallots
3 tablespoon olive oil
3 garlic cloves chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 boneless skinless chicken breast halves (abt 1 3/4 lbs)
1 red bell pepper seeded, quartered
1 medium zucchini quartered lengthwise
1 medium yellow squash quartered
lengthwise
1 medium leek root trimmed (not
removed), halved lengthwise
1/4 cup coarsely-chopped fresh basil


Mix shallots, olive oil, garlic, salt and pepper in a large resealable plastic bag. Add chicken, pepper, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables with marinade. Marinate in refrigerator, 1 to 3 hours, turning occasionally.

Prepare a medium-low grill. Place chicken and vegetables on the grill. Grill zucchini, squash and leeks 7 to 9 minutes, or until just tender, turning occasionally to grill all surfaces. Grill pepper 9 to 11 minutes, or until tender, turning once. Grill chicken 12 to 14 minutes, or until just cooked through, turning once.

Transfer chicken and vegetables to a serving platter. Sprinkle with basil and serve immediately.

This recipe yields 4 servings.