We recently moved to Southern California where we enjoy our BBQ on the patio, hopefully year round. I have perfected my grilled chicken however each time I make it, it’s a bit different from the last. But it’s always super yummy.
A bunch of herbs (fresh preferably) –rosemary, thyme, oregano and parsley. If you don’t have all these herbs, it’s ok, use a good portion of what you have and you can always add dried herbs.
2 chopped cloves of garlic
Lemon zest from one lemon, chopped up finely
Lemon juice from one lemon
Olive oil, a large drizzle
About an hour before grilling, chop ingredients as finely as possible and toss in with the chicken and some olive oil. Hold back on the lemon juice until just before grilling. I don’t like to use lemon or lime juice as a marinade too early because it tends to cook the meat ahead of time, leaving it chewy. Place in fridge and stir once or twice to keep the chicken coated in your herb mixture. If you don’t have time to let the herbs marinate, it is ok, you can also just toss all ingredients with the chicken, right before grilling. However, ideally letting the chicken soak up the flavors, can only lead to a super delicious meal. Turn the grill on high. Squeeze lemon juice on the chicken mixture and then place (breasts, wings, thighs, etc) on grill. Try and pile the herbs and garlic on top of chicken to not waste the fresh flavors. Turn chicken over after two mins and cook the other side for two more minutes. Flip over again and reduce heat to low. Depending on how big or thick the chicken pieces are, cooking may vary. I usually give myself 30 mins on low for it to cook nicely. Flip over often. While the chicken is cooking, start working on the vegetables. For this specific dinner I made corn on the cob and grilled veggies (tomatoes and zucchini drizzled with olive oil, salt and pepper to taste) that I put on 20 mins before the chicken should be done. And voila, another yummy meal. This chicken dish goes with so many different types of vegetables. I’ve made it in the past with grilled eggplant, potatoes, brocolli, steamed spinach, brussel sprouts, the list goes on and on. I tend to like 2 or 3 different types of veggies on the plate and try and pick contrasting colors.
Hope you enjoy!