Grilled Lemon Chicken

Another horrible tragedy occurred last night in Colorado. Some nut bag walked into a movie theater and shot and killed a bunch of innocent people. I have just re-reported the news here to make a point. The point is that those of us who write on a regular basis troll newspapers and other periodicals for topic ideas. There will be a spate of articles, news pieces and who knows what else discussing this horrible event. There will be blame in the movie that was showing, on the State of Colorado, the education system, the gun lobby, you name it. There is never an end to constant spinning. Only eventually does the subject change.

One needs to teach their children how to discern. As I have quoted before, my father taught me to “Never believe anything you hear and only half of what you read.” Our kids love the movies and especially the one that was playing in the theater during this shooting. They will know better than to draw any parallels between the subject matter and function of filmed entertainment and the random act of a madman. They know right from wrong and understand consequences. They are not perfect, but we are proud to say that they know that much. Please hug your kids and instill in them this basic of all morals. They will figure out the rest.

I am not a huge chicken fan. I find no concentration of flavor in chickens raised in this country. I seek out organic birds but still with no real joy. When I do opt for poultry, I try to stick to the thigh. My wife likes a big, juicy breast and so I tolerate one from time to time but I am a thigh man. The dark meat has some flavor and the portion of one or two thighs is perfect for my “less is more” approach to meat.

Summertime is a great time for the combination of lemons and the grill. You can make this with thighs, breasts or a combination.

Ingredients

  • 8 Thighs, bone in, skin on OR 4 Breasts, or Combination
  • 2 Lemons
  • 3-4 + Sprigs Fresh Rosemary, finely chopped
  • 4+ Cloves Garlic, minced
  • Olive Oil
  • Salt and Pepper

Tools

  • Grill or Grill Pan
  • Chef’s Knife
  • Mixing Bowl
  • Large Freezer Bag
  • Tongs
  • Grater
  1. Chop the rosemary and garlic together to create a paste.
  2. Zest a little of the lemon into the mixture.
  3. Gently pull back the skin of the chicken and stuff a little of the rosemary mixture under the skin of each piece.
  4. In a mixing bowl, combine 2 Tablespoons or so of olive oil, the zest of the rest of the lemons, the juice of one lemon and any left over garlic and rosemary. If none is left, then roughly chop 2 more cloves of garlic and peel off the rosemary of 2 sprigs.
  5. Add plenty of salt and pepper.
  6. Add the chicken to the marinade and mix all together.
  7. Pour chicken and marinade into a sealable freezer bag or cover really well and refrigerate for about 2 hours.
  8. Heat the grill.
  9. Grill the chicken, turning occasionally. Be aware if you are grilling a mixture that the thick breasts take longer. Chicken is tricky. I have been cooking it for 30 years and still need to sometimes cut into it to make sure it is done. The combination of thickness and variation of heat from the grill makes it hard to put an exact time on it.

I like to kick the lemon up a bit and serve this with either a lemon pasta or a lemony dressing on a salad.

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