Grilled Chicken With Barley Food

GRILLED CHICKEN BARLEY SALAD

Steps:

• VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
• CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
• SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
• Drain and toss with remaining vinaigrette.
• Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
• Serve.

CHICKEN & BARLEY CASSEROLE

Steps:

• Sprinkle chicken with salt, pepper and paprika.
• In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
• In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
• Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
• Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
• To serve, skim off any excess fat and sprinkle with parsley.

GRILLED CHICKEN WITH BARLEY

Steps:

• In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

GRILLED CHICKEN MARINADE

Steps:

• In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.