I don’t know about you all, but I always cling to these last few weeks of summer.
Yes, I’m still rocking my white jeans.
Yes I’m still carrying my burlap tote bag.
And yes, I am still grilling (and by “I”, I mean Mike).
Now, truth be told, we are fortunate to have a grill right outside our house, so we can barbeque pretty much all year round (and by “we”, I mean Mike – who has grilled while holding an umbrella, under a hooded parka and wearing snow boots. He’s a good man.).
But there are certain dishes that – even though we could theoretically make in January – just “feel” like summer. And I’m rolling them out fast and furiously these days.
One of my favorite ways to grill is with an easy sauce that can be quickly assembled on the stove top or in the food processor (remember my barbeque sauce from last year’s “summer’s over” series?). There should be minimal prep, and even those that sit simmering on the stove won’t need anything more than an occasional stir. Better still? If they do double or even triple duty – serving as marinade, basting sauce and dressing.
I adore this simple (yet not) supper of boneless chicken breasts with a mango-sesame dressing. It comes together in minutes in your food processor, can be made up to one week in advance (holla!) and is both marinade AND dressing.
Oh – and it’s delicious.
I pretty much keep to the recipe (surprise), using the bok choy, peppers and onion. But you could easily substitute your favorite vegetables, and adjust the quantities as needed based on how many people you’re serving.
Now go fire up that grill!
Grilled Chicken with Mango-Sesame Dressing
adapted from Epicurious
3/4 c. vegetable oil
3/4 c. Major Grey’s mango chutney
6 T. rice vinegar
3 garlic cloves, peeled
2 T. soy sauce
1 T. Asian sesame oil
2 t. Dijon mustard
1 – 1 1/2 t. dried crushed red pepper
Chicken and Vegetables
2 large red onions, each cut into 8 rounds
4 baby bok choy, halved lengthwise
3 large orange bell peppers, each cut lengthwise into 8 strips
6 boneless chicken breast halves
Make the dressing:
Combine all ingredients in blender or food processor; blend until smooth. Season to taste with salt and pepper (can be made 1 week ahead. Cover and chill).
Line two baking sheets with foil. Arrange all vegetables on one of the sheets. Brush both sides with 1/3 c. of dressing; season with salt and pepper.
Arrange chicken on the second baking sheet. Brush both sides with 1/3 c. of dressing; season with salt and pepper (vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature).
Pre-heat your grill to medium-high. Grill vegetables till just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for bok choy and peppers. Return all vegetables to the baking sheet.
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes.
Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.
I’d love to know what your favorite summer dressings and sauces are – share them here!