Grilled Chicken and Vegetables with Wild Rice
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup olive oil
- 1/2 teaspoon ground allspice
- 1/2 cup honey
- 1/2 teaspoon ground cumin
- 1 1/2 cups balsamic vinegar
Preparation Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours. Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice. Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.
Preparation Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours. Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice. Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.
