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A solution to hot food becoming cold on the plate

Keep Your Grilled Food Warm on the Plate

May 22nd, 2015 by DiningStones

Keep your grilled meat and veggies warm on the plate to the last bite! You can even wrap your stone securely in aluminum foil and set on the grill to heat up!

GRILLED CHICKEN AND VEGGIES

Ingredients

4 (12-inch) wooden skewers

1 tablespoon coarsely chopped fresh rosemary

2 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon kosher salt

1/2 teaspoon loosely packed orange zest

1/2 teaspoon ancho chili powder

1/2 teaspoon freshly ground black pepper

6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces

1 small zucchini, cut into 1 1/2-inch pieces

1 small summer squash, cut into 1 1/2-inch pieces

1 red bell pepper, cut into 1 1/2-inch pieces

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Preparation

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 Ingredients in a bowl. Add chicken and next 3 Ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.

2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

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