Grilled Chicken With Bay Leaves Recipe
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Ingredients
12 chicken thighs (about 3 lbs, total)
3 tablespoons each Dijon mustard and white wine vinegar
1/4 cup olive oil
1 teaspoon coarsely ground pepper
About 3 dozen fresh bay leaves, washed, or dry bay leaves soaked in hot water for 1 hour
About 4 medium-size crookneck squash, cut into 1/2-inch-thick slices
3 cups cherry tomatoes
Directions
Skewers of marinated chicken, yellow crookneck squash, and cherry tomatoes grill side by side in this whole-meal offering.
Place chicken thighs in a heavy plastic bag in a 9- by 13-inch pan.
In a small bowl, combine mustard, vinegar, oil, and pepper; stir until well combined.
Pour mustard mixture over chicken.
Tuck 6 of the bay leaves between chicken pieces.
Seal bag securely, then turn to coat all chicken pieces with marinade.
Refrigerate for at least 6 hours or until next day, turning bag once.
Remove chicken from bag, reserving marinade.
Add squash to marinade in bag, turning to coat.
You will need 9 metal skewers at least 10 inches long.
On each of 3 skewers, alternate 4 chicken thighs with bay leaves (include those used in marinade).
On each of 3 more skewers, thread bay leaves with 6 to 8 squash slices, piercing them from edge to edge.
On each of the remaining 3 skewers, alternate a third of the tomatoes with remaining bay leaves.
Place skewers of chicken on a barbecue grill 4 to 6 inches above a solid bed of medium coals.
Grill, turning often, for 10 minutes.
Lay squash skewers on grill.
Grill chicken and squash, turning for even heating, until meat near thighbone is no longer pink when slashed and squash is browned (15 to 20 more minutes).
During last 5 minutes of cooking, place skewers of tomatoes on grill; grill, turning, just until heated through.
Place chicken thighs in a heavy plastic bag in a 9- by 13-inch pan.
In a small bowl, combine mustard, vinegar, oil, and pepper; stir until well combined.
Pour mustard mixture over chicken.
Tuck 6 of the bay leaves between chicken pieces.
Seal bag securely, then turn to coat all chicken pieces with marinade.
Refrigerate for at least 6 hours or until next day, turning bag once.
Remove chicken from bag, reserving marinade.
Add squash to marinade in bag, turning to coat.
You will need 9 metal skewers at least 10 inches long.
On each of 3 skewers, alternate 4 chicken thighs with bay leaves (include those used in marinade).
On each of 3 more skewers, thread bay leaves with 6 to 8 squash slices, piercing them from edge to edge.
On each of the remaining 3 skewers, alternate a third of the tomatoes with remaining bay leaves.
Place skewers of chicken on a barbecue grill 4 to 6 inches above a solid bed of medium coals.
Grill, turning often, for 10 minutes.
Lay squash skewers on grill.
Grill chicken and squash, turning for even heating, until meat near thighbone is no longer pink when slashed and squash is browned (15 to 20 more minutes).
During last 5 minutes of cooking, place skewers of tomatoes on grill; grill, turning, just until heated through.
