Eating Around the World: It's time to get back to grilling
Eating Around the World appears Wednesday. Antonio Villagomez is head chef and owner of Cilantro’s restaurant and catering in Yuba City.
This week, I am sharing a very easy grilled chicken recipe.
GRILLED CHICKEN WITH VEGETABLES
2 tablespoons smoked paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon lemon pepper
1 tablespoon finely chopped chipotle pepper
4 tablespoons olive oil
1⁄2 cup chopped cilantro
Salt and pepper, to taste
4 large chicken breasts, butterflied, see cook’s notes
4 large red potatoes, boiled, cooled and cut in half
4 zucchini, cut in half lengthwise
4 large tomatoes, cut in half
1 large red onion, cut into large rings
2 bell peppers, quartered
Salt, pepper and olive oil, to taste
Cook’s notes: To butterfly the chicken, slice each piece only most of the way through horizontally. Open the pieces like a book and pound gently a few times with a meat mallet.
Putting it together
In a bowl, add the paprika, cumin, oregano, lemon pepper, chipotle, olive oil, cilantro, salt and pepper. Stir to combine. Rub the spice mixture onto the chicken breasts. Place the seasoned chicken pieces in a dish and refrigerate, covered, overnight.
The next day, set the chicken on a countertop for about 30 minutes before grilling. Meanwhile, preheat the grill to high. Grill the chicken for about two minutes on each side, or until cooked through. Set aside.
Toss the vegetables with some salt and olive oil and grill for about one minute on each side, or until tender. Serve the chicken with some of the grilled vegetables and potatoes and enjoy.