I know it’s the end of summer and your grilling recipes have gotten pretty stale. Maybe you’re entirely sick of the grill and are ready for the weather to turn so you can make a hug pot of lentil soup or your grandma’s lasagna. Maybe you feel like if you have to eat one more grilled chicken breast you’re going to choke on it. I wouldn’t know anything about that, really, but if that describes how you’ve been feeling, don’t throw in the apron yet. Barefoot Contessa saves the day.
The spirit of this dish is simplicity, perfect for a summer evening with friends–which is exactly what we did with it. You can put the chicken in to marinade early in the day, or even the night before, and then forget about it until dinner time. Throw some veggies from the garden onto the grill, call the hungry kids to the table and dinner is served.
I plan on using this marinade method with lots of dishes in the future. The herbs are first put into boiling water, and then steeped (like tea) for several minutes. Then you blend it all together with the other marinade ingredients. Steeping the herbs in the hot water creates an infusion that is absorbed more deeply into the meat. I was skeptical that it would actually make a difference, but really, it did. I’m imagining all sort of marinades where I steep citrus peel, or ginger, or lemongrass. The possibilities are endless.
Feel free to use whatever herbs you have. I had some basil in the fridge, so we used that.
You can also mix up the chicken cuts that you use. But I really recommend using something with bones and skins. It adds so much flavor. And don’t be afraid to eat the skin (you know you want to). It’s good for you!
This recipe is being shared over at Cybele Pascal’s blog. Click on over for lots more yummy allergen-friendly recipes.
Grilled Tuscan Chicken with Rosemary and Lemon
Serve with grilled summer squash.
Course: Paleoish-Main (Chicken)
- 2 tablespoons chopped fresh rosemary
- 1⁄4 cup olive oil
- 2 garlic cloves
- Salt and pepper
- 1 organic chicken (3 1/2 to 4 pounds) cut into 8 or 10 serving pieces
- 1⁄4 cup fresh lemon juice
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.