Grilled Meats and Vegetables over Saffron Orzo

• 1

  In a medium bowl, combine the marinade ingredients.

• 2

  In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

• 3

  Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

• 4

  Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

Saffron Orzo

• 1

  Saffron Orzo:

• 2

  4 cups chicken stock

• 3

  1 teaspoon saffron threads

• 4

  1 pound dried orzo

• 5

  1/4 cup extra-virgin olive oil

• 6

  1/2 lemon, juiced

• 7

  1 teaspoon salt

• 8

  1 teaspoon freshly ground black pepper

• 9

  1/4 cup chopped flat-leaf parsley

• 10

  In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.