I know I just barely posted a recipe for the grill, but I mentioned my brother in my last post on burgers and thought I'd dedicate this post to him and his family. I don't know if I've mentioned before, but Devon and I found out that he got into a computer science school out here in Utah the day before we got married. We were living in Minnesota at the time and were very happy there. We had friends there, we had family there, I had a job I liked. It was perfect except that Devon's dream school was across the country. When the school called and told Devon he was accepted we were excited, and then the reality sunk in. We'd have to pack our stuff up, say goodbye to our friends and family, quit my job and move across the country. All in less than a month, too. Let's just say it wasn't the easiest decision to make, but it felt right and we've enjoyed this extended honeymoon out here as we decided we'd call it the other day.
We soon realized one of the bonuses of moving across the country was living near my brother and his family. My brother and his wife are awesome, and they have the cutest kids in the world. (It's true, they've been awarded that distinction.) Living half an hour away from my brother meant Sunday dinners together every week. My brother is a grill master, so usually he'd take care of the main dish and I'd bring sides and dessert. Usually we'll eat and talk and laugh at something crazy the kids did and gear up for the next week of school and work. Since I always like to try out new recipes, their family has had many weird foods over the two years that we've been here. Luckily they weren't all bad. In fact, most of the recipes that make it on this website were first screened by them.
After two years of this little rountine, it's now time for my brother and his family to have their own cross-country moving adventure. My brother got a job opportunity in Vermont, which is close to both my parents and my sister-in-law's parents. In less than a month, they'll be packing up their stuff and driving across the country.
Garlic and Herb Marinade
- 1/2 cup extra virgin olive oil
- 1/4 cup minced fresh basil, parsley, tarragon, oregano, mint, or snipped chives or 2 tablespoons minced fresh thyme or rosemary
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1teaspoon salt
- Ground black pepper
- 1 1/2 pounds boneless, skinless chicken thighs , cut into 1 1/2-inch chunks (You can substitute chicken breasts, but they aren't quite as juicy.)
- 1 1/2 cups bell peppers, stemmed, seeded, and cut into 1-inch wide wedges
- 1 1/2 cups onions, peeled and cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
1. For Marinade: Whisk the ingredients, including pepper to taste, together in small bowl.
2. For Kebabs: Mix the marinade and the chicken in a gallon-size zipper-lock plastic bag; seal the bag and refridgerate, turning once or twice, until the chicken has marinated fully, at least 3 and up to 24 hours.
3. Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Turn the burners down to medium-high.
4. Meanwhile, lightly coat the peppers and onions by tossing them in a medium bowl with the oil and salt and pepper to taste.
5. Remove the chicken chunks from the bag; discard the marinade. Use one hand to hold two skewers about 1/2-inch apart, then thread a portion of the chicken, peppers and onions on both skewers at once for easy turning on the grill. Repeat with the remaining chicken, peppers and onions to make eight sets of double skewers.
6. Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-minutes, until the chicken, peppers and onions are lightly browned and the meat is fully cooked, about 9 minutes (or 8 minutes if you are cooking white meat). Check for doneness by cutting into one piece when it looks opaque on all sides. Remove the kebabs from the grill when there is no pink at the center. Serve immediately.
Recipe Source: Cook's Illustrated