Celebrate the season with chicken and salad supper

This week, we are preparing a summer-friendly meal that is very simple to make: Marinated Grilled Chicken with Orzo Pasta Salad.

MARINATED GRILLED CHICKEN WITH ORZO PASTA SALAD

1 large chicken, cut into portions

For the marinade:

1 cup red wine vinegar

1 cup vegetable oil

2 tablespoons chopped garlic

1⁄2 cup chopped red onion

1 teaspoon chili flakes

1 tablespoon dried oregano

1 tablespoon dried basil

Salt, to taste

For salad:

1 pound orzo pasta

1⁄2 cup lemon juice

1⁄2 cup olive oil

1 cup diced tomato

1⁄2 cup chopped pepperoncinis

1⁄2 cup chopped green olives

1⁄2 cup chopped fresh basil

2 cups broccoli, cooked and cooled

2 cups cauliflower, cooked and cooled

1 cup freshly shredded pecorino Romano or Parmesan cheese

Salt and pepper, to taste

Putting it together

Add all the marinade ingredients to a blender and process until mostly smooth and the onion is finely chopped. Add the marinade to a large mixing bowl along with the chicken portions; stir until chicken is covered. Place the bowl in the refrigerator and let the chicken marinate for at least four hours.

Meanwhile, cook the pasta according to the directions on the package; drain and cool. Once the pasta is cold, add it to a large bowl along with the rest of the salad ingredients and toss until well combined. Add salt and pepper, to taste, then refrigerate for at least one hour. The salad should be served cold.

Heat grill to high and add the chicken pieces. Cook chicken for at least three minutes on each side, then reduce the heat to low and continue cooking until the chicken is well done. Set chicken aside. If desired, boil the leftover marinade and use it to top the chicken.

Serve the chicken while still hot with a side of very cold orzo salad and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.