I know that springtime has arrived..and with it grilling season…when I get the impulse to plant fresh herbs in the window boxes on my balcony. I love fresh herbs—but I find it difficult to maintain them over the winter, so I end up planting new ones each spring. Rosemary, sage, thyme, parsley, oregano (or sometimes marjoram) and an extra rosemary (simply because it’s my favorite). This year, the weather has been awful—rainy, cold, and gray—anything but springlike. Nevertheless, I optimistically went ahead and planted my herbs a couple of weeks ago in the hope that I could will spring into being.
The weather has persisted in being cold and gray—but I was undaunted. I decided to fire up the grill and make some grilled chicken. I started with some lemon, garlic, and thyme…
…combined it with a bit of olive oil in my mini food processor.
It was all ok until it started to rain just minutes before I was going to fire up the grill. So, since I couldn’t grill my chicken from the bottom, I decided to “grill” it from the top, or broil it. Into the oven it went.
I put the chicken on my broiler pan, which has a grate to let the fat drip away. I find that putting a layer of aluminum foil under a layer of parchment paper under the rack really helps in the cleanup. Neither of these really do the trick alone, but together they are almighty.
When the chicken was nearly done, I popped some asparagus into the oven with it. (I like using a single heat source for a dinner if I can, simply because it’s economical.) At this point, I’ve got to do a shout out to my friend Uri over at The Portable Chef, from whom I learned how to make asparagus in the oven. He’s got an awesome tutorial here. And that’s exactly how I made the asparagus.
Do you have any springtime traditions? I’d love to hear them.
- 6 sprigs of thyme
- 1 untreated lemon, juice of (and zest if you wish)
- 4 cloves of garlic
- Sea salt and pepper to taste
- 90 ml (ca. 3 oz) EVOO
- 6 chicken legs with thigh
- Preheat your grill or preheat broiler to 200 °C (400 °F).
- Remove the leaves from the sprigs of thyme and place in a mixer with all ingredients aside from the chicken. If you don't have a mixer, finely chop thyme and whisk ingredients in a nonreactive bowl.
- Wash the chicken legs and pat dry with a paper towel. Generously brush the chicken with the marinade.
- Grill (ca. 10-15 mins/side) or broil (20-25 mins/side) the chicken until it is no longer pink inside.