Recipes

• Your Texas Grill Tray. (You can purchase it through Amazon with free shipping HERE )
• Dijon mustard
• Olive oil
• Salt
• Chili powder
• Juice of 1 lemon
• Lemon zest
• 1 bone-in, skinless chicken breast.
• Black pepper
• Garlic powder
• Fine herbs
• Rosemary
• Vegetables to taste, we used: pumpkin, eggplant, asparagus, bell pepper, cherry tomato and red onion.

Procedure:

In a small bowl, combine two tablespoons of Dijon mustard, a dash of olive oil, salt to taste, a pinch of chili powder, the juice of one small lemon, and the zest of two lemons. Mix well until all the ingredients are incorporated. Transfer the mixture to a freezer bag and add the chicken breast. We recommend making small cuts to help the flavor penetrate better and cook better on the grill. Seal the bag and stir the contents so the meat is well coated with the mixture you prepared. Let it marinate for 30 minutes.



In another bowl, combine olive oil, salt, black pepper, garlic powder, and fine herbs. Mix well and set aside. Preheat your Texas Grill Pan. Meanwhile, chop the vegetables. We suggest washing them with water and cutting them into large chunks. When the pan is hot, remove the chicken from the marinade bag and place it on one side of the grill. Add fresh rosemary here for a delicious touch. Then, add the vegetables to the other side of the grill and brush them with the olive oil mixture you prepared. It's very important that the vegetables don't touch the chicken while it's cooking to avoid contamination.

Cook the chicken until golden brown on the outside and cooked through. You can brown the vegetables to your liking. Serve them fresh off the tray and pair them with your favorite ice-cold beverage.

Enjoy!

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