I had planned to share this over the weekend, until we learned what happened in Orlando. Each time we read that yet another terrorist attack has taken away precious life, I wonder if it’s right to post, and especially about food. Writing about grilled chicken feels trivial in light of 49 lives taken in my own country, as well as the police couple in France, and especially their poor little three year old son who had to suffer witnessing the brutal murder of his parents. I’ve realized though that gathering family around the table, sharing an amazing meal together like this one, is not only not trivial, but important in every way. It’s times like these especially, that it deeply matters to turn to each other and come back to the table together. I find more and more that the gift and purpose of good food, good wine and fellowship is to comfort, nourish and strengthen the heart as much as it is the belly.
Sweet Garlic & Herb Grilled Chicken & Carrots
2 lbs (1 kg) chicken, cut in tenders
6 large carrots, halved length-wise
1/3 C extra virgin olive oil
1 tbs chopped fresh rosemary & oregano
4 cloves of fresh garlic, crushed
1/3 C fresh squeezed lemon juice (1/2 lemon)
1/3 C honey
1/6 C high quality soy sauce
1/2 tsp fine sea salt
Preheat the grill.
Rinse and pat dry the chicken, as well as the carrots. Set aside. Whisk together all of the remaining ingredients in a large bowl and set aside 1/3 C of it in a separate bowl. Drench the chicken in the marinade so all sides are covered. Let marinate for at least one hour, though really overnight will give the best flavor! Drizzle olive oil and course sea salt over the carrots before placing on the grill next to the chicken. Grill both until the chicken is cooked through and the carrots begin to show grill marks. We have been loving grilled carrots — I like to keep them crunchy but they also take on a nice smokey flavor from the grill.
Place the chicken and carrots on a platter and drizzle a bit of the remaining marinade over the carrots, reserving the majority of it for the chicken. Serve immediately with a big green salad (I also added some cheese tortellini to ours!) Enjoy!