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Grilled Chicken and Vegetables with Burrata and Green Sauce

Grilled Vegetable and Chicken Platter With Burrata and Herby Green Sauce

Servings 4 people

Equipment

  • Cutting board
  • Chef’s knife
  • Gallon ziploc bag (or large bowl)
  • outdoor grill
  • Tongs

Ingredients

For the Green Marinade/Sauce

  • 1  cup  packed cilantro leaves and stems
  • 1 cup  packed parsley leaves
  • 4 scallions, cut into 3-inch pieces
  • 2 garlic cloves
  • 1/3  cup  olive oil
  • juice of1 lime
  • juice of1 lemon
  • 1/2  tsp  kosher salt

For the Chicken and Vegetables 

  • 1 pound  boneless, skinless chicken breasts 
  • 1 pound  boneless, skinless chicken thighs
  • 1 large  zucchini, sliced lengthwise into 1/4-inch thick planks
  • 1 large  yellow squash, sliced lengthwise into 1/4-inch thick planks
  • 1 large red bell pepper, cut lengthwise into quarters
  • 1/2  of a loaf of country or Italian bread
  • Olive oil

To Assemble

  • 4 ounces  burrata cheese
  • 2 cups  baby arugula

Substitutions:

  • Cilantro and parsley:  swap in any soft, green herb! You need 2 cups of any herbs.
  • Scallions:  1 small shallot, or 1/2 teaspoon onion powder.
  • Garlic:  1/4 teaspoon garlic powder.
  • Olive oil:  any neutral oil such as avocado or grapeseed. Extra-virgin olive oil will burn on the grill, don’t use it!
  • Chicken:  use any type of chicken you want! If you use bone-in, skin-on, you’ll need to add at least 5 to 7 minutes of cooking time. This would also be excellent with pork chops or pork tenderloin! Or shrimp!
  • Zucchini, squash, and red bell pepper:  whatever vegetables you have/want to grill! Fennel! Red onion! Eggplant! Asparagus! Corn!
  • Bread:  there’s no bread in my pics, which is a shame because it is GOOD with this meal. Don’t skimp on the bread. Use whatever kind you’ve got! Preferably something not from a plastic bag that’s been sitting in your pantry for a month but you know, you do you.
  • Burrata:  feta, goat cheese, mozzarella, whatever. But daaaaamn that burrata is good!!!
  • Arugula:  the arugula helps pull the platter together and make it into one cohesive meal versus a bunch of different elements. Baby spinach could work in its place, but it isn’t as pretty :)

Instructions

  • To make the green marinade/sauce: Add 1 cup cilantro, 1 cup parsley, 4 scallions, 2 garlic cloves, 1/3 cup olive oil, juice of 1 lime, juice of 1 lemon, and 1/2 teaspoon salt to a blender and blend until smooth.
  • Place 1 pound chicken breasts, 1 pound chicken thighs, 1 thinly sliced zucchini, 1 thinly sliced yellow squash, and 1 quartered red bell pepper into a large flat baking dish or gallon Ziploc bag and cover with half of the green sauce. Reserve the second half of the sauce for serving. Yes - the vegetables and chicken can touch even though the chicken is raw! We are cooking them! It’s all good!
  • Toss the chicken and vegetables to coat. Cover and refrigerate for up to 24 hours, flipping occasionally, or marinate at room temperature for 15 minutes, flipping once. 
  • Preheat the grill to medium-high heat.
  • Shake off as much of the marinade from the chicken and vegetables as possible as you add them to the grill, to prevent flare-ups. Grill the chicken thighs and peppers for 5 minutes per side, breasts for 4 minutes per side, and squash and zucchini for 3 to 4 minutes per side, or until charred and tender. Transfer everything to a large platter as it finishes.
  • Garnish the platter with 4 ounces burrata, torn into 2 or 3 pieces and 2 cups arugula, and drizzle it all with the reserved green sauce. Serve the remaining green sauce in a bowl on the side. Enjoy hot or at room temperature.
Author: Caroline Chambers