What you'll be getting:

Grilled Chicken w/ Veggie Skewers

Per Serving

1 chicken thigh and 1 drumstick (marinaded in garlic, white balsamic vinegar, pepper, salt, berbere spice, cane sugar, cumin, avocado oil, onion) 

50 g lettuce

100 g salad veggies (carrots, cucumbers, tomatoes)

1 veggie skewer (zucchini and peppers- tossed with garlic marinade) 

1 T salad dressing (red wine vinegar, garlic, onion, mustard, nutritional yeast, salt and pepper)  

Equipment needed:  grill (or oven preheated to 425)

 

Sometimes eating seasonally means making adjustments in the menu. I was not able to find organic corn on the cob anywhere this week. I apologize for the change. I was really craving corn on the cob. I will keep my eyes open and hopefully I'll be able to get some corn on the menu by the end of the season. 

Start heating up your grill, or preheat your oven to 425 if you do not have a grill. 

Once the grill is hot, place the chicken (skin side down) on the grill. Close lid and cook for 5 minutes untouched. 

If you are cooking in the oven, place the chicken and skewers on a lined sheet pan and set a timer for 20 minutes. 

After 5 minutes, flip the chicken over. 

After the chicken has cooked for 10 minutes, lower the flame and place the skewer on the grill. If you do not have a gas grill, you can also move the chicken to the side so that it is not directly over coals. 

Close the lid and cook for another 10 minutes, flip occasionally for even cooking.

Just before everything is ready to take off of the grill toss the salad with the salad dressing. 

From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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