Grilled lemon chicken perfect for spring grilling

With spring sneaking into the Flathead Valley, we all have a deep desire to go out and fire up those cobweb-covered grills. This is a perfect recipe using asparagus, now in season, bright peppers, and purple onions.  

I use a protein-rich Lambah (just a fancy word for strained and thickened Greek yogurt) as a creamy dressing for this bright lemony chicken.  The cheesecloth needed to strain the yogurt can be found at most grocery stores in the baking accessory aisle. Do yourself a favor and pick up a digital thermometer at the hardware store so you will have perfectly cooked chicken every time you grill.  

Enjoy this fresh grilled chicken this weekend.  

GRILLED LEMON CHICKEN 

Serves: 4    

Ingredients 

4 boneless skinless chicken breasts 

1 cup olive oil 

3 large red and orange bell peppers, seeded, stems removed, cut into thirds

10 stalks asparagus- thick- ends removed and cut into thirds 

1 large purple onion, peeled, cut into 1-2 inch thick rounds 

2 large lemons, zested and juiced  

3 cloves garlic, peeled and chopped fine 

½ cup dill flat leaf parsley, rosemary, and thyme, chopped 

16 ounces 5% fat Greek yogurt or Labneh 

3 tsp kosher salt, divided 

1 tsp black pepper 

1 tsp flakey sea salt 

1 tsp smoked paprika, divided 

½ tsp garlic powder 

⅛ tsp cayenne pepper 

2 TBSP olive oil for bread 

1 package Naan bread or pita bread 

For the Labneh: Place a fine mesh strainer over a medium-sized bowl. Add a few layers of cheesecloth to the strainer. Mix 1 tsp of kosher salt and 1/2 tsp smoked paprika with the Greek yogurt. Place the yogurt mixture in the cheesecloth. Cover tightly with plastic wrap. Chill for 24 hours. Pour out the excess liquid that has drained from the yogurt. Place strained yogurt/labneh in a bowl- chill until needed. This mixture can be kept for up to two weeks in the fridge in an airtight container. 

For the vinaigrette: In the bowl of a blender or a jar with a tightly fitted lid, add 1/2 cup olive oil, juice of 2 lemons, the finely chopped peel or zest of the lemons, 3 cloves of garlic, 1 tsp kosher salt, and 1/2 tsp pepper. Blend or shake until the oil is fully emulsified and the vinaigrette is thick. Set aside. 

For the grilled vegetables and chicken: Place chicken in a deep pan. Toss with 2 TBSP olive oil, remaining smoked paprika, 1/2 tsp kosher salt, 1/2 tsp pepper, cayenne pepper and garlic powder, and half of the chopped herbs. Cover with plastic and let rest for 30 minutes while you prepare the vegetables and the grill. Place chopped vegetables in another pan. Coat the vegetables well with 2 TBSP olive oil, 1/2 tsp kosher salt, and 1/2 teaspoon ground black pepper. Keep onions intact- do not separate into individual rings. Set aside. 

To grill:  Preheat your grill to 400 degrees. Wipe down the grill grates with paper toweling soaked in vegetable oil. 

Place chicken on the grill and cook for 10 minutes. Flip and cook until the internal temperature reads 160-163 degrees. About another 10-15 minutes. Using a digital thermometer, check that the internal temperature of the chicken reaches 160 degrees. Place the chicken in a clean metal pan or baking sheet. Cover tightly with foil and let rest for 10 minutes. 

Place vegetables (I add nectarines in the summer as well) on the grill over indirect heat, but near the chicken, and let char slightly on each side. Flip after 3 minutes to have grill marks on both sides. Remove after 5-7 minutes once peppers have softened slightly. Asparagus may need only a few minutes to cook. Use a spatula to remove the onions and fruit to keep them intact as much as possible. Use tongs to remove the asparagus and peppers. Place on a cutting board and chop into large pieces. If using, cut nectarines into wedges. They will be slightly jammy. Cover and keep warm until bread is finished. 

Brush naan or pita bread with olive oil. Grill for 1 minute on each side until grill marks are achieved. Slice into long strips and sprinkle with flakey sea salt. 

To serve: Slice chicken on the diagonal. Place a large smear of labneh on each plate, sprinkle with remaining herbs. Top with vegetables and sliced chicken. Pour vinaigrette over the top of each plate. 

Find this and more recipes by Meggen Wilson on her Whitefish-based food blog Pine and Palm Kitchen at pineandpalmkitchen.com.