Grilled Meats and Vegetables over Saffron Orzo

Total Time:
1 hr 50 min
30 min
1 hr
20 min

6 servings

  • 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
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chopped flat-leaf parsley
  • 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
  • 1/2 pound cremini mushrooms, wiped clean
  • 1 red bell pepper, halved and cored
  • 1 yellow bell pepper, halved and cored
  • 1 orange bell pepper, halved and cored
  • Saffron Orzo, recipe follows
  • Saffron Orzo:
  • 4 cups chicken stock
  • 1 teaspoon saffron threads
  • 1 pound dried orzo
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
Watch how to make this recipe. For grill:
  • 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.

Saffron Orzo:
  • 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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    This recipe is featured in:

    Great Grilled Mains