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|1||To prepare the chicken, add the tahini, garlic, a ¼ cup of olive oil, and a ½ teaspoon of the salt a shallow dish large enough to hold the chicken. Whisk until all ingredients are combined into a smooth marinade.|
|2||Place the chicken in the dish and turn to coat with the marinade. Cover and refrigerate for 1 hour, turning once or twice during that time.|
|3||Make the sauce by stirring together the yogurt and 1 tablespoon tahini in a small bowl until smooth. Add the dill and then mix in the olive oil. For a thinner sauce, a little more olive oil can be added. Stir in the garlic powder and salt. Refrigerate until ready to use.|
|4||Preheat the grill to medium-high, 400 to 450°F with all burners on. Remove the chicken from the refrigerator.|
|5||Secure the onion wedges by sliding a toothpick or wooden skewer through the layers. Rub the onion wedges and the bell pepper lightly with the remaining teaspoon of olive oil. Grill chicken 7 to 10 minutes on each side, until no longer pink and the internal temperature reaches 165°F.|
|6||While the chicken cooks, place the whole bell peppers and onion wedges on the other side of the grill. Cook 10 to 12 minutes, turning once or twice as they cook to blacken on all sides. Place the peppers in a plastic bag and seal. Let rest for 2 to 3 minutes, until just cool enough to handle. Rub with a paper towel to remove any dark, charred skin. Remove the toothpicks from the onions and remove the core of the pepper. Roughly chop into large, but bite-size, pieces. Sprinkled with the remaining ¼ teaspoon of salt.|
|7||Place the chicken on a serving platter. To serve, place the chopped vegetables next to the chicken and serve the sauce on the side.|