Grilled Chicken and Roasted Peppers

3 1/2 lbs. chicken pieces, excess fat trimmed (can use boneless, skinless chicken breasts)
1/2 cup fresh lemon juice
4 tsp. grated lemon peel
2 1/2 tsp. coarsely ground black pepper
2 tsps. Dijon mustard
3/4 tsp. salt
1 cup olive oil
3 medium garlic cloves, crushed
1 bunch green onions, coarsely chopped
3 large red bell peppers, quartered and seeded
3 large green bell peppers, quartered and seeded

Place chicken in a large non-aluminum bowl, baking dish or plastic bag.

Mix lemon juice, lemon peel, black pepper, mustard and salt in medium bowl. Slowly whisk in oil in thin stream.

Mix in garlic. Add chopped green onions. Pour marinade over chicken, turning to coat. Cover and refrigerate overnight or for several hours.

Arrange chicken and peppers on grill rack. Grill until chicken is crisp and juices run clear when pierced with a knife.

Grill peppers on both sides until slightly charred. Peel if desired.

Servings: 6
Source: Jane Henslee; Published in the Baton Rouge Advocate, June 3, 1999