Summer Marinade for a Mixed Grill

Here is a great recipe for a marinade for any kind of protein courtesy Giada DeLaurentis. This was very easy to assemble and I used Flat Iron Steak, Boneless Skinless Chicken Breast, and Shrimp.  In addition, I grilled green peppers, mushrooms and red onion as a side vegetable.

Marinade

1/2 cup orange juice

1/4 cup extra-virgin olive oil

2 large limes, zested and juiced

1/4 cup agave nectar or 3 tablespoons brown sugar

3 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon chili powder

1/2 teaspoon kosher salt, plus extra for seasoning 

Place all ingredients into a bowl and wisk together, transfer to a large ziploc, or container of your choice. Place protein in and marinate for a minimum of 2 hours.

After you remove your protein to grill, take the marinade and boil in a sauce pan on the stove for 15 minutes until thickened. Serve as a sauce on the side. I have never done this with a marinade and was pleasantly suprised with the tasty sauce it produces.

Chicken Thighs Milanese

This recipe was developed when I decided to use a boneless skinless chicken thigh, versus a plain chicken breast.  I never thought that a chicken cutlet could have more taste!! The yogurt helps keep the chicken moist and tender. You could substitute the yogurt for your standard egg.

Ingredients:

8 Boneless skinless chicken thighs
1 cup Plain Greek Yogurt
3-4 Tbsp Milk
2 cups Italian Flavored Bread Crumbs
1/4 cup Grated Romano Cheese
1 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 cup divided Olive Oil
Lemon wedges (optional)

Directions:

Preheat oven to 425 degrees. Drizzle a baking sheet with 1/4 cup of the olive oil.  Put the yogurt in a shallow bowl add milk and stir to thin yogurt.  Place bread crumbs into another shallow bowl.  To the bread crumbs add the rosemary, thyme, garlic, onion and cheese mix to incorporate. Lightly salt and pepper your chicken. Dredge the chicken in the yogurt, then directly into the bread crumb mixture covering all sides, continue until all pieces are done, place on baking sheet. Drizzle each piece of chicken with the remaining olive oil. Make sure each piece has enough space between each other, this is so they brown nicely. Cook for 20 minutes and then turn each cutlet over and cook for an additional 15 minutes.  Ovens vary so cooking time will. Serve with a wedge of lemon, squeeze the lemon over the chicken.  I served this with roasted potatoes and a green salad.

Buon Appetito!!