Citrus Sonata
Herb-Infused Italicus-Marinated Grilled Chicken with Mediterranean Vegetables
30 minutes
Serves 4
DinnerItalian
Herb's take
Southern Italy meets your grill! This recipe spotlights Italicus, a bergamot-laced Italian liqueur, as both marinade magic and aromatic accent, with a chorus of garden herbs and juicy grilled chicken. Alongside: a sun-drenched medley of Mediterranean veggies that sing backup harmony.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together Italicus, lemon juice, rosemary, thyme, basil, garlic, 1 teaspoon salt, and 2 tablespoons olive oil. Add chicken breasts and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour, up to 4 hours.
- 02Meanwhile, toss zucchini, red bell pepper, eggplant, cherry tomatoes, and red onion with remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and black pepper in a separate bowl.
- 03Preheat grill to medium-high heat. Clean and oil grates for nonstick insurance.
- 04Remove chicken from marinade and let excess drip off, discarding leftover marinade. Grill chicken for 5-6 minutes per side, until cooked through and juices run clear. Transfer to a plate and tent loosely with foil to rest.
- 05While chicken rests, grill vegetables in a grill basket or on a sheet of heavy-duty foil for 7-9 minutes, tossing halfway, until charred and tender but not limp.
- 06Mix grilled vegetables with capers and parsley in a serving bowl. Taste and adjust seasoning with more salt if needed.
- 07Slice chicken crosswise and serve atop the vegetable medley, spooning any juices over the top. For an extra Italicus flourish, drizzle a tiny bit more over the platter just before serving. Buon appetito!
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