Chicken With Bay, Squash & Tomatoes
|Dijon mustard||3 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Olive oil/Salad oil||3⁄4 Cup (12 tbs)|
|Coarsely ground pepper||1 Teaspoon|
|Fresh bay leaves/Dry bay leaves soaked in hot water for 1 hour||36|
|Crookneck squash||4 Medium, cut into 1/2 inch thick slices|
|Cherry tomatoes||3 Cup (48 tbs), stemmed|
Skin chicken, if desired; then rinse and pat dry.
In a large bowl, stir together mustard, vinegar, oil, pepper, and 6 of the bay leaves.
Add chicken and turn to coat.
Cover and refrigerate for at least 6 hours or until next day, turning occasionally.Lift chicken from marinade and drain briefly.
Add squash to marinade and stir to coat; then lift out squash and bay leaves.
You will need 9 sturdy metal skewers, each about 10 inches long.
On 3 of the skewers, alternate chicken with 12 of the bay leaves (including those from marinade); pierce chicken perpendicular to bone.
On 3 more skewers, thread squash, piercing it through skin, and about half the remaining bay leaves.
Thread tomatoes and remaining bay leaves on remaining 3 skewers.
Place chicken on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, for 10 minutes.
Place squash on grill.
Continue to cook, turning squash and chicken often, until meat near thighbone is no longer pink; cut to test (20 to 30 more minutes).
Set tomatoes on grill 5 minutes before chicken is done; cook, turning, until hot