DUDE FOOD’S dinner of the week this week is grilled chicken thighs marinated in lemon, olive oil, and rosemary served alongside grilled corn, avocado and tomato salad with a lime and cilantro vinaigrette.
It’s summer time and who wants to slave away over the stove while cooking dinner? I know I don’t. Why not enjoy those late afternoon breezes and grill up this tasty mid-week dinner? Easy enough to cook for you and your special someone and still tasty enough to serve to guests.
LEMON ROSEMARY CHICKEN
- 1 package chicken (I recommend using chicken thighs for grilling but feel free to use legs, or breasts)
-2 lemons, juiced
-4 cloves garlic
-1 tbsp olive oil
-3 sprigs rosemary
-Salt and Pepper to taste
Place chicken in a large plastic bag and combine all the above ingredients and make sure all the chicken is evenly coated. Let chicken marinate in the refrigerator for at least 4-8 hours. When ready to grill, place chicken skin side down over a medium high heat and don’t flip until skin is crispy. Once that is achieved, flip chicken and finish cooking. Cooking time should be about 15-20 minutes, depending on the grill temperature and thickness of chicken.
GRILLED CORN, AVOCADO, AND TOMATO SALAD WITH LIME AND CILANTRO VINAIGRETTE
-4 ears of corn shucked and cleaned. Leave only 1 layer of husk around corn and let sit in water 15 minutes before grilling
-2-3 avocados cubed depending on size
-5 roma tomatoes diced with seeds removed
-3 limes and zest from 1 lime
-3 cloves of garlic
-2 small bunches of cilantro. 1 bunch chopped fine
-1/2-1 cup olive oil
- 1/4 red onion thinly sliced
-Salt and pepper to taste
To make the vinaigrette, combine garlic, 1 bunch cilantro, juice from 2 1/2 limes, zest from 1 lime along with salt and pepper in a food processor. While blade is running drizzle oil until incorporated. Make sure to taste as you go.
Place corn over a medium high heat on grill and cook for about 7-10 minutes turning often so all sides cook and get grill marks. Remove corn from grill and let cool. In a bowl combine tomatoes, onions, avocados, chopped cilantro saving a small amount for garnish and salt and pepper and mix thoroughly. Remove corn from stalk and add to mixture along with juice from 1/2 a lime. Drizzle a small amount of vinaigrette on salad and gently fold into mix. Make sure to not over dress the salad.
This mid week dinner was also served with some grilled zucchin, but any grillable vegetables would do. Some examples would be asparagus, portobello mushrooms, bell peppers or eggplant.
Next time you’re firing up the grill, give the recipe a shot. I promise you won’t be disappointed.
