The grill has been busy at my house. It’s really the only way I want to cook right now. The weather has been so nice, and I have a feeling this Arkansas summer is going to be a hot one.
So I’ve been soaking up spring air and enjoying cooking outside. And it has been delightful.
So let me tell you about this chicken. It doesn’t look like much, but it packs a huge flavor punch.
What you need:
- Four chicken cutlets
- One lemon
- One lime
- Five garlic cloves, roughly chopped
- Olive oil
- Parmesan cheese
- Two yellow squash
- One onion
- Garlic powder
- Salt and pepper, to taste
Put the chicken cutlets in a plastic storage bag. Squeeze the lemon and lime over the chicken. Add in some olive oil to give the juice a little substance. Roughly chop the garlic and add to the chicken mixture. Salt and pepper liberally. Let sit six hours in the fridge.
Bring chicken to room temperature. I usually put it on the counter will I peep everything else and heat the grill. This helps the meat cook evenly, and it gives it good grill marks.
Grilled over medium heat until the chicken is cooked completely, about 10-12 minutes.
Combine a handful of fresh basil and roughly chop it. Add in olive oil, salt, pepper and garlic powder to paste. Blend until smooth.
Add in a little Parmesan cheese and blend again. Do this until you get a sauce-like consistency. Don’t add too much salt because Parmesan cheese is fairly salty.
Cook the squash and onion in olive oil until cooked through. I like it to kinda fall apart. No crunch to the veggies. It gets sweet and delicious.
Drizzle the sauce on the chicken while it’s warm from the grill.
Everything is a walk in the park.
So simple. So fresh. The basil was the first batch to be pulled from the garden, and it didn’t disappoint.
I see a lot of citrus chicken in my future summer dinners. And I’m totally ok with that.