This is a print preview of "Grilled Chicken And Vegetables With Wild Rice" recipe.

Grilled Chicken And Vegetables With Wild Rice Recipe
by Global Cookbook

Grilled Chicken And Vegetables With Wild Rice
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  Servings: 8

Ingredients

  • 1 1/2 c. Balsamic vinegar
  • 1/2 c. Extra virgin olive oil
  • 1/2 c. Honey
  • 1 1/2 Tbsp. Oregano
  • 1 1/2 Tbsp. Sage
  • 1/2 tsp Grnd allspice
  • 1/2 tsp Cumin
  • 8 lrg Boneless skinless chicken breast halves
  • 2 c. Wild rice, cooked as directed
  • 2 lrg Red onions, cut into 3/4" rounds
  • 3 x Zucchini, trimmed, cut lengthwise into thirds
  • 2 lrg Red bell peppers, seeded, cut into 1 " wide strips

Directions

  1. Combine first 7 ingredients in large glass baking dish. Add in chicken, turning to coat. Cover and refrigerate2 to 4 hrs.
  2. Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper.
  3. Grill till just cooked through, about 5 min per side. Transfer chicken directly from grill to platter and arrange atop rice.
  4. Add in vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill till just cooked through, about 6 min per side for onions and 4 min per side for zucchini, eggplant and pepper. Transfer to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over vegetables.