When the warms months come around, we try to be outside as much as we can. There is something just incredible about the taste you get cooking on the grill.
This marinade for the chicken is beyond incredible and can be also roasted in the oven, instead of grilled. The longer you marinate the more tender it will be.
We grow zucchini in the garden during the summer, and it’s aways so readily available at the market, and it is a super versatile veg. You can sautee it, braise it, fry it, grill it, eat it raw, pickle it, add it to a cake…endless possibilities.
This recipe for grilled zucchs is how my parents-in-law always prepare it. Super simple and so perfectly delicious. Why complicate it. ;o)
Buttermilk Marinated Grilled Chicken with Grilled Zucchini
4 chicken pieces, bone in, skin on [things and drumsticks preferred]
1 cup buttermilk
2 garlic cloves, peeled and crushed
1 tsp salt
1 tsp sugar
1 tsp paprika [you can use sweet or smoked]
1 tbsp olive oil
3 zucchini, sliced lengthwise 1/4” thick
glug of olive oil
salt and pepper
juice of 1 lemon
1 clove garlic, grated
In a large resealable bag or bowl, mix together, the buttermilk, garlic, salt, pepper, sugar, paprika, and olive oil. Add chicken. Marinate for 30 minutes, but best overnight. [I usually forget that part, so my chicken usually marinates as the grill or oven hear up ;o) ]
Meanwhile slice the zucchini, gently toss with a bit of salt and a small glug of olive oil. I have a small mandolin I use for slicing, it’s quick and slices super evenly.
Grill the zucchini slices, on both sides, until nice and tender, being careful not to burn them. Remove zucchini, dress with lemon juice, grated garlic, and salt and pepper to taste.
Grill chicken, around 10-12 minutes per side, until cooked through.