Finney
Master Chef
Rosemary-Lavender Chicken with Grilled Vegetable Couscous
from Weber's Recipe of the Week
Marinade
3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh or dried lavender
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves, about 6 ounces each
1 small red onion
2 medium zucchini, cut lengthwise into 1/2-inch slices
Couscous
1-3/4 cups low-sodium vegetable or chicken broth
1 tablespoon unsalted butter
1/4 teaspoon kosher salt, plus more to taste
1 cup couscous
Freshly ground black pepper
To make the marinade: In a medium bowl whisk the marinade ingredients.
Place the chicken in a large, resealable plastic bag and pour in about half of the marinade. Press the air out of the bag and seal tightly. Trim off the stem end of the onion and peel the onion. Cut the onion into 8 wedges, each with a bit of the root end holding it together. Place the onion and zucchini in another large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bags to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
Remove the chicken from the bag and discard the marinade. Remove the vegetables from the bag and reserve 2 tablespoons of the marinade. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Transfer the chicken to a plate, lightly tent with aluminum foil and allow to rest while grilling the vegetables. Grill the zucchini and onion over Direct Medium heat until well marked and the onions are tender, 8 to 10 minutes, turning once.
In a medium saucepan over medium heat, bring the broth, butter and salt to a boil. Stir in the couscous, cover the pot, turn off the heat, and let stand for 5 minutes.
Coarsely chop the onions and zucchini. Stir into the couscous, along with the reserved marinade and any accumulated juices. Season with additional salt and pepper to taste. Cut each chicken breast on the bias into 3 or 4 slices; serve warm or at room temperature on top of the couscous.
Makes 4 servings
from Weber's Recipe of the Week
Marinade
3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh or dried lavender
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves, about 6 ounces each
1 small red onion
2 medium zucchini, cut lengthwise into 1/2-inch slices
Couscous
1-3/4 cups low-sodium vegetable or chicken broth
1 tablespoon unsalted butter
1/4 teaspoon kosher salt, plus more to taste
1 cup couscous
Freshly ground black pepper
To make the marinade: In a medium bowl whisk the marinade ingredients.
Place the chicken in a large, resealable plastic bag and pour in about half of the marinade. Press the air out of the bag and seal tightly. Trim off the stem end of the onion and peel the onion. Cut the onion into 8 wedges, each with a bit of the root end holding it together. Place the onion and zucchini in another large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bags to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
Remove the chicken from the bag and discard the marinade. Remove the vegetables from the bag and reserve 2 tablespoons of the marinade. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Transfer the chicken to a plate, lightly tent with aluminum foil and allow to rest while grilling the vegetables. Grill the zucchini and onion over Direct Medium heat until well marked and the onions are tender, 8 to 10 minutes, turning once.
In a medium saucepan over medium heat, bring the broth, butter and salt to a boil. Stir in the couscous, cover the pot, turn off the heat, and let stand for 5 minutes.
Coarsely chop the onions and zucchini. Stir into the couscous, along with the reserved marinade and any accumulated juices. Season with additional salt and pepper to taste. Cut each chicken breast on the bias into 3 or 4 slices; serve warm or at room temperature on top of the couscous.
Makes 4 servings
