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July 2006 Issue
by Ronda L. Halpin
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Lemon-Cumin-Mint Grilled Chicken

  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • 1/3 cup olive oil
  • 2 tablespoons finely shredded fresh mint leaves
  • 2 garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 boneless, skinless chicken breasts
Stir together the lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.

Prepare the grill. Place the chicken on the grill and cook, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.

Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
 

 

Mixed Grilled Vegetables

  • 3 pounds assorted fresh vegetables*
  • 1 cup Italian dressing
In a large plastic bag, toss the vegetables with the Italian dressing. Close the bag, and marinate in the refrigerator, turning once, up to 1 hour. Remove the vegetables, reserving the marinade. Grill or broil the vegetables, turning and basting occasionally with the reserved marinade, until the vegetables are tender.

*Assorted Fresh Vegetables - use any combination of the following, thickly sliced: eggplant, zucchini, yellow squash, large mushrooms, red, green or yellow bell peppers and red onion.

  • Yields: 6-8 servings
  • Preparation Time: 90 minutes
 

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