We grilled up the chicken and short rib to add to our farro bowls! I had plenty of vegetable options so my guests could add whatever they wanted to their bowls. It was a huge hit!
1 short rib, from Moink box
1 cup farro, cook ahead
2 tomatoes, diced
1/2 purple cabbage, diced
1 cup spinach
3 avocados, sliced
In a small bowl combine the lemon juice and zest, garlic and 1/2 cup of olive oil. Whisk to combine.
Place the chicken thighs and short rib in a wide flat dish so they are in a single layer. Add the lemon mixture. Massage the meat to coat with the lemon mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the meat out of the fridge for up to 1 hour.
Preheat grill. Brush and oil the grill to clean.
Remove the chicken and short rib from the marinade and brush off any excess garlic and oil. Season the meat with salt and drizzle with a little bit of fresh olive oil.
Cut 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around.
Chicken- Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
Short rib-Grill the rib 4 to 6 inches from the heat source for 10 minutes for medium-rare, 12 minutes for medium, and 14 minutes for well done, turning squeezing lemon on it. Remove the rib to a serving platter.
Cut up chicken and short rib to use in farro bowls.
Allow guest to build their own farro bowls using farro, cut up vegetables, and meat. Leave out extra lemons and olive oil to use as a dressing if desired.
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