Grilled Meats and Vegetables over Saffron Orzo

TOTAL TIME: 1 hr 50 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

FOR MARINADE:
  • 5 cloves garlic, minced
  • 1 cup fresh lemon juice, from about 5 lemons
  • 2 cups extra-virgin olive oil
  • 2 teaspoons smoked salt, or kosher salt
    FOR GRILL:
    • 3 skinless, boneless chicken breasts
    • 4 boneless, skinless chicken thighs
    • 1/2 pound medium shrimp, shelled and deveined
    • 2 ears corn, husked and cut into thirds
      SAFFRON ORZO:
        • 1/2 lemon, juiced
        • 1 teaspoon salt
        • 1 teaspoon freshly ground black pepper
        • 1/4 cup chopped flat-leaf parsley
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        Directions

        In a medium bowl, combine the marinade ingredients.

        In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

        Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

        Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
        In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

        Yield: 6 servings

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        5

        Newest Ratings and Reviews

        Read all 3 reviews

        • on July 28, 2014

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          One excellent dish.

          people found this review Helpful.
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        • on March 10, 2014

          Flag

          This was all just perfect and so very delicious!! I love how fresh and healthy this taste! I would recommend this to anyone and everyone! Thanks Giada!

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        • on June 18, 2012

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          Everything was delicious, and I don't even like shrimp.

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