This recipe uses the rich,
juicy thigh meat of the chicken, a perfect meat for cooking over
the coals. The dish is almost a meal in itself, as it combines
the chicken with crisp green beans and a wonderful
Grilled Chicken
with Green Beans and Walnuts
walnut flavored dressing.
- 8 chicken thighs, skinless
and boneless
1 pound green beans
Marinade:
1/2 cup olive oil
1/3 cup lemon juice
1 1/2 cups cilantro leaves
- Dressing:
1 cup walnuts, toasted
3 tablespoons walnut oil
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
- In pot over boiling water,
place green beans and cook about 5 minutes. Drain beans; run
under cold, running water.
- Place olive oil, lemon
juice and cilantro into the bowl of a food processor. Whirl until
cilantro is finely chopped. Remove 1/2 cup of olive oil marinade;
place in a large Ziploc plastic bag. Set aside.
- Add walnuts, walnut oil,
garlic, salt and pepper to other ingredients in the food processor.
Whirl until walnuts are finely chopped; set aside. Place dressing
in bowl; cover with plastic and refrigerate.
- Place chicken thighs in
Ziploc bag with marinade; seal tightly and shake well. Refrigerate
for at least 30 minutes and up to 24 hours.
- Prepare coals for grill.
When coals are hot, place chicken on grill and cook, turning
often, for about 20 minutes. Just before serving, toss green
beans with dressing. Arrange the beans on a platter and set cooked
chicken on top.
Makes 4 servings.
Cooking Note: Classic Russian
cuisine – a wonderful blend of more familiar fares from
Western European and the Orient – is virtually unknown to
many Americans. Aside from vodka and perhaps caviar, many in
the U.S. know little about the significant role that food and
cooking plays in both the history and the present-day culture
of the nation.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
