I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.
Ingredients:
3/4 cup canola oil Juice and zest from 1 lime 1/4 cup chopped fresh cilantro 1 to 2 tablespoons finely grated peeled fresh ginger 1 tablespoon finely chopped jalapeño – or use the little peppers that came in today’s box 1 large clove garlic, mashed to a paste with 1/2 teaspoon kosher salt 1 teaspoon granulated sugar Kosher salt 1 1/2 pounds summer squash, sliced 3/4 inch thick on an extreme angle (about 3 medium) 1 1/2 pounds boneless, skinless chicken breast halves, pounded to an even thickness Freshly ground black pepper
Preparation:
Heat grill to very hot.
Make vinaigrette by putting the oil, lime juice and zest, cilantro, ginger, jalapeño, garlic, sugar, and 1 teaspoon salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Reserve the remaining vinaigrette.
When grill is hot, cook squash and chicken until the squash is barely tender and the chicken is just cooked through. Transfer to a cutting board and let cool briefly.
Arrange the squash and chicken on a serving platter and drizzle with remaining vinaigrette. Serve warm or room temperature.