Grilled Lemon-Thyme Chicken

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

I can’t believe that we’re already into August. Summer just started, and yet here we are, in the dog days. How can this have happened??

I have a nice fall recipe all lined up for next month, but I refuse to let summer go without a fight, so here is the most summer-iest, summer recipe I have.

The Journey:

The original recipe called for oregano, and I don’t really remember how we ended up using thyme instead, but it is absolutely the way to go. I will grant you that it is a real pain in the rear to try to get all those tiny leaves off the stems and chopped up, but it is absolutely worth it.

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The way these things smell on the grill… It is summer personified. It smells like one of those late-summer, outdoor festivals, where you’ve been baking in the sun, surrounded by family, and there’s some kind of food tent where they’ve got one of those enormous, six foot long grills sizzling away. And you’re just kind of standing around with a cold drink in your hand, maybe listening to a band play or playing bags.

This is the smell that that grill is making, and thyme is the secret ingredient.

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The Verdict:

This is one of those recipes that we have been making since forever, and I always go, “How has that never been on the blog before?” Seems inconceivable.

Make this one before the summer is over, and thank me later.

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The Recipe:

Recipe slightly modified from Bon Appetit.

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh thyme (or oregano, as per the original recipe)
  • 2 garlic cloves, pressed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon finely grated lemon peel
  • ~8 pieces of chicken
  1. Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper.
  2. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
  3. Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes.
  4. Transfer to plates and serve.
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One thought on “Grilled Lemon-Thyme Chicken

  1. Pingback: Black Bean, Sweet Potato, and Quinoa Chili | Shane Halbach

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