Ooooh, Spring is hitting us here in Northern California! Hot-Sauce Chicken with Grilled Green Beans was the perfect recipe for dusting off the grill. After a panicked moment of wondering if the gas would work again, we dived into making this one. The name alone made me know I would love it and I wasn't disappointed.
As an added bonus, this recipe is in the $10 Spot feature of Every Day with Rachael Ray, so it's easy on the wallet, too. I've had great results making the recipes from this feature (this one being my other favorite). This recipe also includes your meat and veggies, so if you add a little bread on the side, you will have a nice, square meal.
One warning: like many recipes in the magazine, this one is not a 30 minute meal, so plan accordingly! It's 30 minutes of marinating, 15 minutes of prep, and 20 minutes of cooking. Here's the recipe with my comments in brackets:
1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved [I used chicken breasts, but I stock up and freeze them when they are on sale for 1.67 a pound, so it was still cheap!]
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise
In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes. [I put mine in the fridge to marinate, but I'm wondering if I should have left it on the counter so it wouldn't be so cold when it hit the grill.]
Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain. 3. Heat a grill pan over medium-high heat [We grilled everything outside, but you could also break out the Foreman!] Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes [sorta tricky to not have them fall in between the grate, but we like a challenge.] Transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.