Today marks the first of many delectable and healthy recipes straight from the desk of Dr. Timothy J. Kitzmiller. Welcome to "Healthy Humpday!"
Now we all know how easy it is to fall into the routine of ordering out meals, especially after a long day of work (or more specifically after too many root canals!). However, here at Timothy J. Kitzmiller, DDS, we pride ourselves on eating healthy and making the most of our meals, especially after a long, tiring day. For our first installment of "Healthy Humpday", we wanted to ring in this warmer weather right with one of our favorite Summer traditional recipes, Greek Chicken! We will also be cooking some grilled hearts of romaine and corn on the cob with a kick!
Don't think you need to be a chef by how awesome this meal looks, it is actually quite simple and most of the hard work is just waiting for the grill to heat up! For the recipe, make sure you get boneless skinless chicken thighs. Bone-in chicken thighs will typically take longer to cook and you run a greater chance of burning the skin, but choose whichever you like! Now the first step may seem like a daunting one, but remove the chicken and rinse it under cold water. Place the chicken in a 1-gallon Ziplock bag and then use about 1/2 a bottle of Greek vinaigarette salad dressing (brand doesn't matter here unless you have a favorite – typically we use Kraft brand).
The best part about this first step, is that you can do this all before you step out of the door for work in the morning! The longer you let those thighs marinate, the better (as we all know!).
Once the chicken is done marinating (usually a few hours), its time to get to cookin'! Before we can throw this juicy chicken on the grill, we need to prep our Romaine lettuce and corn. For the Romaine, make sure you buy full Romaine Hearts as these give the best grilled results. Cut the Romaine Hearts lengthwise into longer halfed hearts. Here comes the fun part, take some of the remaining Greek dressing and cover/massage the Romaine Hearts until they are saturated to your liking.
Now set these bad boys aside because they'll go on the grill last.
Next, for the corn, just grab a few ears and some tin foil. First, put the corn in the tin foil and lightly coat with some olive oil. After this, sprinkle with:
– a dash of cayenne pepper
With this specific recipe, we chose to get sweet corn so there was a perfect spicy/sweet balance! Now the final touch with this is some fresh garlic massaged into the corn. Once you've added everything, wrap the foil up and try to keep from salivating all over the counter
We are now ready! Place the chicken on the grill and depending on what size the thighs are, they will typically take about 5-7 minutes per side depending on how hot your grill is. You don't want to burn the Greek dressing or dry out your chicken, so be sure to have different areas of heat on the grill in case you need to let chicken sit off to the side and finish cooking.
At the same time, go ahead and throw the corn on the grill too. It will take about 15-20 minutes total with rotations every 5 minutes.
Once the chicken is done cooking, put the Romaine Hearts face down (or flat side) so that all of the oils in the dressing can start to drip on the fire. This is where you need to be somewhat careful to avoid from burning the leaves, but the fire will start to peak and interact with the oil. Monitor the Romaine every few minutes and flip it occasionally until it is crispy on the ends and wilty on the inside (don't worry, it won't be too wilty and usually results in a perfect crunch!).
Once everything is done, dive on in! For us, we don't do too much more to the chicken or corn; however, with the Romaine Hearts we usually rough chop it and throw on some fresh Feta cheese and some diced cherry tomatoes. The feta slowly melts and the tomatoes add a refreshing pop!
Thanks for stopping by and taking a look! Let us know what some of your "Healthy Humpday" creations are or if there are any specific creations you would like to see here in the future!