Chicken Grilled Balsamico

posted by RisaG 07-09-99 6:07 PM

* Exported from MasterCook *
Grilled Chicken Balsamico
Recipe By : The Best of Food & Wine, 1985 Collection
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Entrees Salads

Amount Measure Ingredient -- Preparation Method

1 1/2 lb boneless chicken breasts or thighs , or skinless thighs (with bones)
1/3 cup fresh lemon juice
1/2 cup olive oil + 3 tbsp -- extra-virgin
2 tsp black pepper -- coarsely cracked
3/4 tsp salt
1/4 tsp hot pepper sauce
3 tbsp balsamic vinegar or red wine vinegar
1 tbsp dijon mustard
1 1/2 tsp fresh thyme -- minced OR
1/2 tsp dried thyme
2 tbsp Italian parsley -- chopped
3/4 lb green beans -- cut in 2" pc.

Salad Part:

2 Belgian endives -- trimmed & separated
1 head romaine lettuce
2 lg red bell peppers -- cu tin 2"x1/4" strip
3 firm ripe tomatoes -- cut in wedges
3 scallions -- thinly sliced
Place the chicken in a shallow bowl.

Combine the lemon juice, 3 tbsp olive oil, black pepper, 1/2 tsp salt and hot sauce.

Pour over the chicken and marinate at room temperature, turning occasionally, for 1 hour.

Light the charcoal or preheat the broiler.

Grill or broil the chicken 3-4 inches from the heat, turning once, until the skin is crisp and the meat is no longer pink, about 12 minutes for the breasts and 5 minutes longer for the thighs.

(The recipe may be prepared ahead to this point. Let the chicken cool to room temperature, wrap and refrigerate overnight. Let return to room temperature before continuing.)

In a large bowl, combine the vinegar, mustard, thyme, parsley, and the remaining 1/4 tsp salt.

Gradually whisk in the remaining 1/2 cup olive oil.

Cut the chicken into bite-size pieces (keep the skin on for its flavor unless you are watching your calorie intake) and toss to coat well with half of the dressing.

Bring a large saucepan of salted water to a boil.

Add the green beans and cook until crisp-tender, about 3 minutes.

Drain and rinse under cold water, drain well.

On a large serving platter, arrange some of the endive and romaine leaves, tear the rest into bite-size pieces.

Just before serving, combine the torn lettuce with the green beans, peppers, tomatoes, scallions and chicken.

Add the remaining dressing and toss until coated.

Serve on the bed of endive and romaine leaves.

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