On the Grill | Garlic Chicken with Balsamic & Herb Mushrooms

So, I've been bad. Time has totally escaped me this week - and now it's May! Seriously? At least the pool opens soon. Counting down the days...

I'm truly sorry for my absence and I promise I will make it up to you with many, many delicious recipes to come. In fact, today is another two-fer: grilled Garlic Chicken with Balsamic and Herb Mushrooms. It's even tastier than it sounds. The boyfriend called it "killer."

I can't stand them. I'm a texture person, and they just don't do it for me. The boyfriend, however, loves mushrooms. So for him, I put them in everything humanly possibly. Mushrooms are just one of those foods - sitting high on that shelf with the mayo, pickles, hot sauce, snack food, and other boyfriend-required bites.

And as for the chicken... well, we eat a lot of chicken. Chicken and fish, with the occasional red meat thrown in (later this week - Grilled Cracked Pepper Sirloin), are our go-tos. It's inexpensive and there's the whole red vs. white meat deal: white meat is leaner and better for you (check out this article on CNN about the health hazards associated with red meat).

However, the great thing about this marinade is you can use it on anything, and it's inspired by dinners with my family.

Since I was young, my parents have made their own salad dressings. From simple olive oil and vinegar combinations, to ginger soy and beyond. This basic Italian dressing has stuck with me - so quick and easy, and so versatile. It's a marinade and a salad dressing. Win-win!

Plus, it's fantastic on shish kabobs.

In fact, you could use the sauce on the mushrooms as a salad dressing, as well. Same basic concept. Feel free to tweak the herbs, and taste often - it's all about what you like.

Of course, if it weren't for Pinterest, the mushrooms never would have happened. But they did. Oh, they did. Thanks to inspiration from Italian Food Forever's recipe found here, they happened, and they will happen again, and often.


Herbed Garlic Chicken
Yield | 4 servings

Prep Time | 5 minutes, with 1 hour to chill
Cook Time | 25 minutes
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Ingredients:

1/2 cup EVOO
1/4 cup red wine vinegar
3 cloves garlic, minced
2 tablespoons oregano
1/2 tsp crushed red pepper
1/4 tsp sugar
Salt and pepper

1-1 1/2 lbs chicken breasts

So pretty!

Mix olive oil, vinegar, garlic, spices and sugar well in a small dish. Pour dressing over chicken, reserving a small amount for basting. Refrigerate for at least one hour.

Make sure your grill is hot. Cook chicken for 5-6 minutes on the first side, and flip. Baste chicken with reserved marinade.

Grill second side and grill for another 5-6 minutes, until cooked through.

Balsamic & Herb Mushrooms
Yield | 2-3 servings

Prep Time | 5 minutes
Cook Time | 25 minutes
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Ingredients:

1 lb fresh mushrooms, cut into pieces (I used crimini)

1/4 cup EVOO

2 teaspoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon sage

Salt and pepper

Cut up your mushrooms and set aside. 

Combine olive oil, vinegar, herbs, garlic, salt, and pepper in a small dish. Mix well and pour over mushrooms. Coat with marinade.

Wrap with aluminum foil and grill so the mushrooms are not directly over the heat, on the grill rack. Grill for 20-25 minutes, until mushrooms are soft.

The boyfriend wanted his on top of his chicken, but they could be a side dish. Either way - yum! 

This Week... look forward to Dark Chocolate Coconut Cookies (with a dark chocolate filling, ohhhh my!), Pasta Salad with Balsamic Vinaigrette Dressing, Grilled Cracked Pepper Sirloin, Stuffed Manicotti, and more!

Making up some lost time and trying tons of new recipes... going to be a tasty week, that's for sure.