We’ve always been captivated by the bold flavors of Chef Kolby Kash’s recipes, a culinary innovator who’s blending modern twists with timeless techniques. Hailing from his bustling kitchens, these dishes draw from diverse global influences, making them perfect for home cooks eager to impress.
Our team loves how his approach simplifies complex flavors, turning everyday ingredients into something extraordinary. Whether you’re a seasoned chef or just starting out, we’ll guide you through one of his standout creations that promises to elevate your meals.
Ingredients
In our exploration of Chef Kolby Kash’s innovative recipes, we focus on his signature Grilled Lemon Herb Chicken, a dish that blends traditional grilling techniques with modern flavor profiles for an accessible yet elevated meal. Below, we list the ingredients in the order they are used, with prep specifics noted for precision and ease.
Main Protein
- 4 boneless, skinless chicken breasts (about 1.5 pounds total; pound to ½-inch thickness for even cooking)
Marinade Components
- ¼ cup fresh lemon juice (from 2 medium lemons; zest one lemon first for added zest)
- 3 tablespoons olive oil (extra-virgin variety for richer flavor)
- 2 tablespoons fresh herbs (a mix of chopped rosemary and thyme; ensures a fragrant, earthy twist)
- 4 garlic cloves (minced; provides a bold, aromatic base)
Accompanying Salad Elements
- 1 cup quinoa (rinsed thoroughly to remove bitterness; cooks quickly for a nutritious side)
- 2 cups mixed vegetables (such as cherry tomatoes halved and cucumber sliced; opt for fresh, seasonal varieties for crunch)
- ½ cup feta cheese (crumbled; adds a tangy contrast to the grilled elements)
This curated selection highlights Chef Kolby Kash’s philosophy of using high-quality, straightforward ingredients to achieve complex tastes.
Instructions
We guide you through Chef Kolby Kash’s Grilled Lemon Herb Chicken with straightforward, step-by-step directions that transform simple ingredients into a flavorful masterpiece. Let’s elevate your home cooking by following these precise techniques for optimal results.
Prepare Ingredients
First, we gather and prep all components to ensure seamless cooking. Start by marinating 4 boneless chicken breasts (about 1.5 pounds total) in a mixture of 1/4 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons chopped fresh herbs (such as thyme and rosemary), and 4 minced garlic cloves. Place the chicken in a shallow dish, pour the marinade over it, and let it sit in the refrigerator for at least 30 minutes—or up to 2 hours for deeper flavor infusion, allowing the zesty citrus and aromatic herbs to penetrate the meat.
Next, prepare the accompanying salad elements: Rinse 1 cup quinoa under cold water and cook it according to package instructions, yielding about 3 cups once fluffed. Chop 2 cups mixed vegetables (like bell peppers, cherry tomatoes, and spinach) into bite-sized pieces for a crisp, vibrant texture. Crumble 1/2 cup feta cheese and set aside. These steps ensure every ingredient is ready, maximizing efficiency and enhancing the dish’s fresh, tangy appeal.
Cook the Dish
We move to the cooking phase where flavors truly come alive. Preheat your grill to medium-high heat (around 400°F) for even searing. Remove the marinated chicken from the fridge, discard excess marinade, and grill the breasts for 6-7 minutes per side until they reach an internal temperature of 165°F, creating a golden-brown crust that locks in juicy tenderness and releases an irresistible smoky aroma combined with lemony zest.
Simultaneously, in a separate pan over medium heat, sauté the chopped mixed vegetables for 4-5 minutes until tender yet crisp, stirring occasionally to preserve their bright colors and natural sweetness. Once the quinoa is cooked, mix in the sautéed vegetables for added depth. This process not only builds layers of taste but also ensures the dish is perfectly balanced and ready for assembly.
Assemble and Serve
Finally, we bring everything together for a visually stunning and delicious presentation. Arrange the grilled chicken breasts on a platter, then top with the quinoa-vegetable mixture and sprinkle crumbled feta cheese over the top for a creamy contrast that enhances the herbs’ earthiness.
To serve, plate each portion with a chicken breast alongside a generous scoop of the quinoa salad, garnishing with a few fresh herb sprigs for added color and aroma. The combination delivers a harmonious blend of grilled smokiness, tangy citrus notes, and fresh crunch, making this meal as satisfying to the senses as it is simple to prepare.
Equipment Needed
To bring Chef Kolby Kash’s Grilled Lemon Herb Chicken to life with precision and ease, we recommend gathering the following essential tools. These items ensure smooth preparation from marinating to grilling and assembly, allowing us to achieve that signature balance of flavors and textures.
Here’s a detailed list of the equipment we’ll need:
- Grill or Grill Pan: Our go-to for imparting a smoky, golden-brown char to the chicken breasts, essential for capturing the authentic grilled essence in Chef Kolby Kash’s recipe.
- Large Mixing Bowl: Used for combining and marinating the chicken with fresh lemon juice, olive oil, herbs, and garlic—ensuring even flavor infusion.
- Measuring Cups and Spoons: Critical for accurate measurements of ingredients like lemon juice and olive oil, helping us maintain the recipe’s perfect ratios.
- Chef’s Knife and Cutting Board: Indispensable for prepping vegetables and herbs with clean, precise cuts, supporting the fresh, vibrant elements of the dish.
- Medium Saucepan: Ideal for cooking quinoa to fluffy perfection, as it allows for even heat distribution and quick steaming.
- Skillet or Frying Pan: Perfect for sautéing mixed vegetables to retain their crisp texture and enhance their natural flavors.
- Tongs and Spatula: Must-haves for flipping and handling the chicken on the grill without piercing the skin, preserving juices for a tender result.
- Serving Platter: For assembling and presenting the final dish, combining grilled chicken with quinoa, vegetables, and feta for an eye-catching, professional finish.
By having these tools ready, we can seamlessly transition from preparation to plating, elevating our home cooking to match Chef Kolby Kash’s expert standards.
Make-Ahead Instructions
To streamline your preparation of Chef Kolby Kash’s Grilled Lemon Herb Chicken, we recommend making certain components ahead of time. This approach allows the flavors to develop fully while saving you time on the day of serving. Below, we break down the key steps for efficient make-ahead strategies, ensuring your dish remains fresh and delicious.
Preparing the Marinade and Chicken
We suggest starting with the marinade, as it infuses the chicken with vibrant flavors over time:
- In a large mixing bowl, combine the fresh lemon juice, olive oil, herbs, and garlic as outlined in the ingredients section. This step maximizes flavor absorption.
- Add the boneless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate the marinated chicken for up to 24 hours. For optimal results, flip the chicken halfway through to ensure even marination.
Prepping the Accompanying Salad Elements
Quinoa and vegetables can be prepared in advance to maintain their texture and taste:
- Cook the quinoa according to the recipe instructions, then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- Wash and chop the mixed vegetables (such as bell peppers, zucchini, and onions) into uniform pieces. Place them in a sealed bag or container, and refrigerate for up to 2 days to preserve their crispness.
- If desired, sauté the vegetables lightly before storing, but avoid overcooking to keep them vibrant for final assembly.
Storage Tips and Guidelines
Proper storage is essential to maintain safety and quality. Here’s a quick reference for make-ahead timelines:
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Marinated Chicken | Up to 24 hours | Refrigerated in an airtight container | Always thaw in the fridge if frozen; discard if it exceeds 24 hours |
| Cooked Quinoa | Up to 3 days | Refrigerated in an airtight container | Fluff with a fork before use to restore texture |
| Chopped Vegetables | Up to 2 days | Refrigerated in a sealed bag or container | Pat dry to remove excess moisture and prevent sogginess |
By following these make-ahead instructions, we help you achieve Chef Kolby Kash’s signature balance of simplicity and sophistication, making your cooking experience seamless and enjoyable.
Conclusion
We’ve loved diving into Chef Kolby Kash’s innovative recipes and how they’ve transformed everyday cooking. By blending simple ingredients with smart techniques, he’s shown us that anyone can create restaurant-quality meals at home.
Let’s take what we’ve learned and experiment in our kitchens—it’s a rewarding way to bring fresh flavors to the table. We’re confident you’ll discover your own culinary flair through his approach.
Frequently Asked Questions
Who is Chef Kolby Kash?
Chef Kolby Kash is a renowned culinary expert known for his innovative recipes that blend modern twists with traditional techniques. He simplifies complex flavors, making dishes accessible for home cooks of all levels. His signature Grilled Lemon Herb Chicken exemplifies his philosophy, using high-quality ingredients to create balanced, flavorful meals.
What is the Grilled Lemon Herb Chicken recipe about?
This recipe features a delicious grilled chicken dish with a zesty lemon herb marinade, paired with a fresh quinoa salad. It combines traditional grilling methods with modern flavors, emphasizing simplicity and sophistication. Ideal for elevating everyday cooking, it serves as a complete meal that’s both healthy and visually appealing.
What ingredients are needed for this recipe?
You’ll need boneless chicken breasts, fresh lemon juice, olive oil, herbs like garlic and herbs, quinoa, mixed vegetables, and feta cheese. This curated list focuses on straightforward, high-quality items to achieve complex tastes without overwhelming the cook—perfect for creating a harmonious blend of flavors.
How do I prepare the Grilled Lemon Herb Chicken?
Start by marinating the chicken in lemon juice, olive oil, herbs, and garlic for optimal flavor. Grill to a golden-brown crust, while separately cooking quinoa and sautéing vegetables. Assemble by combining the grilled chicken with the quinoa mixture and feta for a vibrant presentation. The process is straightforward and beginner-friendly.
What equipment is required for this recipe?
Essential tools include a grill or grill pan for cooking the chicken, a mixing bowl for marinating, measuring tools, a chef’s knife, saucepan for quinoa, skillet for vegetables, tongs, spatula, and a serving platter. These items help ensure a smooth, professional cooking experience at home.
Can I make this recipe ahead of time?
Yes, marinate the chicken up to 24 hours in advance and prepare quinoa and chopped vegetables ahead to save time. Store components separately in the fridge to maintain freshness and texture. This approach makes the recipe convenient for busy schedules while preserving Chef Kash’s signature flavors.