Grilled Tuscan Chicken with Yellow Squash & Zucchini

When I was first married I refused to touch the grill! Mainly because it scared me, but also because my husband always cooked SO well on it, that it became his job! And since it became his job, I never really learned how to work it.
Since then I have used it a few times, but this Spring I have made it a mission of mine to really master cooking on it. Yesterday I decided to try Martha Stewart’s Grilled Tuscan Chicken recipe–which involved tricky chicken thighs! Not only are they a little hard to cook perfectly because they always come out (in my experience) slightly underdone, or like bits of charcoal, but the fatty skin tends to start little fires! However, following this fool-proof recipe helped me cook the BEST chicken I have ever had on the grill. The kind where it’s so tender and juicy you have to keep checking to see if it’s actually done… and they were done…. perfectly! This is a really good Spring time recipe to have on hand, especially as it’s paired with delicious, fresh seasonal vegetables.
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 serving pieces (or I used 6 chicken thighs)
1/4 cup fresh lemon juiceFor the zucchini and Squash
2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
1 red bell pepper
1 Tbsp olive oil + 1 Tbsp butter
Salt and pepper
1/4 cup thinly sliced fresh basilDirections:
In a small saucepan, bring 1/3 cup water and rosemary to a boil. Remove from heat, cover, and let steep for 5 minutes.
Transfer to a blender. Add oil & garlic and season with salt and pepper. Puree until smooth. Let cool
Add the chicken to a bowl or re-sealable plastic bag, then add the rosemary oil and turn to coat. Let marinade at least 15 minutes at room temperature, or overnight in the refrigerator.
Preheat grill to medium heat (about 300-350degF). Remove the chicken from the bag, and discard the marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked through (20-30 minutes). Meanwhile, heat a skillet over medium-high heat and melt 1 Tbsp butter in 1 Tbsp Olive oil.  Chop the squash and zucchini in 1″ pieces at an angle, and chop the bell pepper into bite-sized pieces. Season with salt and pepper and add to the skillet
Cook until tender, stirring occasionally. 6-8 minutes. During the last minute of cooking, add the fresh, chopped basil.Plate the vegetables, then lay the chicken on top
Okay, so a couple of my chicken pieces still came out a little charcoal-y, but luckily my husband loves his chicken on the “charred” side anyway!  
 Hope you’re all having a fun Spring, and enjoying lots of great grilling weather!!<3 Sarah