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Categories:
white wine chives fresh oregano rosemary lemon rind lemon juice extra-virgin olive oil mustard salt pepper red onion chicken cooking spray
Viewed: 9 - Published at: 6 years agoIngredients
- 1/2 cup dry vermouth or dry white wine
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 (1/2-inch-thick) slices red onion
- 4 (6-ounce) skinned chicken breast halves
- 4 ears corn with husks (about 2 1/4 pounds)
- Cooking spray
Method
- Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.
- Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.
- Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.
