Grilled Chicken Thighs ***marinate for at least an hour but longer is better!!
2 1/2 lbs boneless, skinless chicken thighs (can substitute breasts)
2 sprigs fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 red onion sliced
1/4 cup olive oil
1 tsp salt
1/4 tsp pepper
Place chicken thighs in a large ziploc bag, cut lemon in half, juice into bag and then throw juiced halves in as well. Add onion, thyme and rosemary, olive oil, salt and pepper. Seal bag and mix together so the chicken is evenly coated. Place in fridge for at least an hour but can also be done in the morning for the evening...do not do more than 24 hours in advance as the lemon juice breaks down the chicken.
Prepare the grill to medium high heat, grill chicken 7 minutes first side, 4 minutes second side or until juices run clear (less time for breasts, depending on thickness maybe 5 minutes first side then 3 second side...be careful not to dry them out, thighs are a lot juicer and harder to overcook) and shake that booty!! Done and YUM!!
Grilled Vegetable Couscous
2 japanese eggplants, each sliced lengthwise in 3 equal slices
2 zucchini, sliced lengthwise in half
1 onion diced
1/2 lb fresh mozzerella
1/4 cup fresh basil sliced into strips
1 28 oz can diced tomatoes (I like Muir Glen)
1 cup chicken stock (can be substituted with vegetable stock for a vegetarian option)
2 cloves garlic chopped
1 cup couscous
3 Tbsp olive oil plus more for drizzling on the vegetables
crushed red pepper to taste (optional)
salt and pepper to taste
First start the sauce for the couscous, heat 3 tbsp olive oil in sauce pan. Add chopped onion and a pinch of salt, sprinkle of freshly ground pepper and cook until translucent about 5-7 minutes, add garlic and saute another minute. Add chicken broth and bring to a boil allow to reduce by half, add tomatoes and crushed red pepper (I add about a tsp) let simmer for about 15 minutes uncovered to thicken. In the meantime drizzle the sliced eggplant and zucchini with olive oil and salt and pepper and grill about 3-5 minutes each side on medium heat grill (can do at same time as chicken but should take less time than chicken) Cook until fork tender but not mush! In meantime I blend the sauce with a hand blender but a regular blender will work fine just watch the steam in a blender by giving it room to escape. Heat 1 cup of sauce with 1 tbsp olive oil to a boil and pour over couscous in serving bowl, cover with plastic wrap and let sit for 5 minutes to steam. Cut up grilled vegetables into bite sized pieces as well as mozzarella. Fluff couscous with a fork toss in vegetables, cheese and fresh basil. Serve with extra sauce and chicken....by this time the sexy grill man has worked up an appetite from all the booty shaking and I have as well watching him!! Foods up, dig in!!