Lavender-Glazed Grilled Chicken with Herbed Quinoa
Ingredients:
For the Lavender Glaze:
2 tablespoons dried culinary lavender buds
1/2 cup honey
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- Olive oil for brushing
- Salt and black pepper to taste
For the Herbed Quinoa:
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- Zest and juice of one lemon
- Salt and black pepper to taste
Instructions:
1. Prepare the Lavender Glaze:
- In a small saucepan, combine the honey, balsamic vinegar, minced garlic, fresh thyme leaves, and dried lavender buds.
- Heat the mixture over low heat, stirring constantly, until the honey is fully melted and the lavender infuses the syrup, about 5 minutes.
- Remove the glaze from the heat and let it cool. Once cooled, strain out the lavender buds and set the glaze aside.
2. Marinate the Chicken:
- Season the chicken breasts with salt and black pepper.
- Brush each chicken breast with a generous amount of the lavender glaze, making sure to coat both sides.
- Let the chicken marinate in the glaze for at least 30 minutes in the refrigerator.
3. Prepare the Herbed Quinoa:
- Rinse the quinoa under cold water in a fine-mesh sieve.
- In a saucepan, combine the quinoa and chicken or vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat, fluff the quinoa with a fork, and let it cool slightly.
- Once cooled, stir in the fresh chopped herbs, lemon zest, lemon juice, and season with salt and black pepper.
4. Grill the Chicken:
- Preheat your grill to medium-high heat.
- Brush the grill grates with a bit of olive oil to prevent sticking.
- Place the marinated chicken breasts on the grill and cook for about 6-8 minutes per side, or until the chicken is fully cooked and has nice grill marks.
- Baste the chicken with the lavender glaze during the last few minutes of grilling on each side.
5. Serve:
- Plate the lavender-glazed grilled chicken over a generous serving of herbed quinoa.
- Drizzle some additional lavender glaze over the chicken for added flavor.
- Garnish with extra fresh herbs and a lemon wedge for an extra burst of freshness.
This Lavender-Glazed Grilled Chicken with Herbed Quinoa is a unique and flavorful entrée that combines the floral notes of lavender with the savory goodness of grilled chicken. Enjoy the aromatic and delicious combination of flavors in this delightful dish.
