Grilled Chicken with Barley and Leeks
Using an All-Clad Grill with AutoSense takes all the guesswork out of cooking, since it automatically detects the thickness of your food and adjusts the cooking time accordingly. If you’re cooking on a regular indoor or outdoor grill instead, cook the chicken until an instant-read thermometer inserted horizontally into the center registers 160°F (71°C).
Ingredients:
- 1 cup (6 oz./180 g) pearl barley
- 2 leeks, white and light green portions, thinly sliced and rinsed well
- 1 1/2 lb. (750 g) boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1 lemon, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves
Directions:
Put the barley in a large bowl and cover generously with cold water. Let sit for at least 4 hours or preferably overnight. Drain the barley and transfer to an electric rice and grain cooker. Add 3 cups (24 fl. oz./750 ml) water and cook according to the manufacturer’s instructions, stirring every 20 minutes, until the barley is tender, 70 to 80 minutes, adding the leeks to the cooker 1 hour after starting the barley.
About 30 minutes after beginning to cook the barley, season the chicken generously with salt and pepper. Let stand at room temperature for 15 minutes. Place the chicken in a bowl and add the olive oil, lemon slices and garlic. Toss to combine and coat the chicken.
Preheat an All-Clad grill with AutoSense according to the manufacturer’s instructions using the “chicken” setting. Place the chicken on the grill and lower the lid. Cook until the “medium” light turns on. Transfer to a cutting board and cover loosely with aluminum foil until the barley is done.
To serve, divide the barley and leeks among 4 individual bowls. Cut the chicken breasts crosswise into slices about 1/2 inch (12 mm) thick. Divide the chicken evenly among the bowls. Garnish with the parsley and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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