This Grilled Chicken and Portobello Mushroom dish is a delightful fusion of flavors, with juicy chicken marinated in a zesty lemon-herb blend, smoky portobello mushrooms, and a fresh green herb pesto that ties it all together. It’s a culinary celebration that brings together the best of Mediterranean-inspired tastes!
INGREDIENTS
Chicken Marinade:
3 tablespoons lemon juice
2 tablespoons Fustini’s Sicilian Lemon Balsamic 1/4 cup Fustini’s Tuscan Herb olive oil
2 sprigs rosemary
2 sprigs thyme
6 garlic cloves, thinly sliced
Pinch red pepper flakes
6 (6-ounce) chicken breasts, trimmed to a consistent thickness
Mushroom Marinade:
1 tablespoon Fustini’s Sicilian Lemon balsamic 3 tablespoons Fustini’s Tuscan Herb olive oil
1 tablespoon Fustini’s Grilling Rub spice blend 6 large portobello mushrooms, gills and stems removed
Green Herb Pesto:
3 tablespoons Fustini’s Tuscan Herb olive oil 2 tablespoons Italian parsley, leaves only
2 tablespoons chives, chopped
1 teaspoon fresh tarragon, chopped
1 garlic clove, minced Salt and pepper to taste
DIRECTIONS
To Prepare the Chicken: Whisk together lemon juice, vinegar, and olive oil. Add rosemary, thyme, garlic, and red pepper flakes. Reserve half of the marinade. Place chicken breasts into the remaining marinade and turn to coat. Marinate for two hours. Remove chicken from the marinade and discard the marinade.
To Prepare the Mushrooms: Combine vinegar and olive oil. Drizzle over mushrooms. Season with the herb blend. Marinate for at least 2 hours or overnight.
To Prepare the Green Herb Pesto: Blend all ingredients together. Season with salt and pepper.
To Grill: Prepare a hot grill for both direct and indirect cooking. Place chicken breasts on the grill and cook over direct heat until an internal temperature of 155°F is achieved, turning to grill both sides. Move chicken to the indirect side of the grill. Place mushrooms on the direct side of the grill. Cook until mushrooms are browned and soft, and the chicken reaches an internal temperature of 165°F. Remove chicken from the grill and brush with the reserved marinade.
To Serve: Place a grilled mushroom on each serving plate. Slice the chicken against the grain and arrange on top of the mushroom. Drizzle with the green herb pesto and serve.
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