Jeremy Grandon, Jeremy Restaurant & Bar, Keego Harbor, Mich.
4 8-oz. pieces of chicken breast
1 cup tahini
1 cup yogurt
2 Tbsp. garlic powder
as needed, assorted summer vegetables (peppers, onions, eggplant and zucchini)
to taste, salt
as needed, fresh chopped rosemary
8 oz. lemon juice
10 oz. extra virgin olive oil
1 Tbsp. Dijon mustard
Cut and slice the vegetables into large pieces that will fit on the grill. Toss them with 1 Tbsp. oil and a little salt. Begin grilling them until tender and slightly charred. Remove from the grill and place on a platter. Mix yogurt, tahini, 4 oz. lemon juice, garlic powder and salt together and place chicken in it. Marinate for 3 hours or overnight. Place on the grill and cook until done, about 3 minutes per side. Move to the platter and place over the vegetables.
While chicken cooks, make a vinaigrette by whisking together lemon juice, mustard, olive oil and a pinch of salt. Complete the dish by spooning vinaigrette over the warm chicken and finish with a sprinkle of fresh chopped rosemary.
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