I’m a big fan of chicken and often joke with my husband I should write a cookbook with the myriad of recipes I have come up with over the years. This bird is my go-to protein much of the week for its ease of preparation and seemingly endless recipe possibilities. In my grilled chicken recipe, meyer lemons and a variety of fresh herbs mingle together creating a light, fresh marinade, resulting in a juicy bird with a crisp, succulent skin (if you so choose to indulge). I’ve also included a bonus recipe for my grilled peach and avocado salad. This lovely salad makes a great first course or easily works as a light lunch or dinner. Fresh peaches (at least in northern California) should be available at farmers markets through late September.
Have a wonderful holiday weekend!
Maryann’s Grilled Chicken
1 whole bone-in organic cut-up chicken
1 small bunch each rosemary, sage, & thyme, plus additional for garnish
3 meyer lemons, plus additional for garnish
1/2 cup extra virgin olive oil
1T kosher salt
1T fresh ground pepper
Place chicken into a large ziplock bag. Mince rosemary, sage and thyme as well as zest and juice 3 meyer lemons. Place the herbs, lemon zest and juice into the ziplock bag along with 1/2 cup extra virgin olive oil, and 1 tablespoon each kosher salt and fresh ground pepper. Allow to the chicken to marinade for at least 30 minutes or up to 4 hours, in the meat drawer or coolest, lowest shelf of the refrigerator.
Heat a gas grill to high heat. After the grill is heated to temperature, place the chicken on the grill, cover and turn down heat to low. Grill the chicken on each side for 10 minutes or until it reaches an internal temperature of 165 F for 15 seconds (off the heat). Allow the chicken to rest for about 10 minutes before serving.
Please note: I do allow chicken to come up to room temperature for about 15-30 minutes before grilling as I believe doing so results in a juicier bird. However, please use your best judgment here. If you are serving any person who may be immunocompromised, children, or the elderly, use caution.
Grilled Peach and Avocado Salad
2 fresh peaches
2 ripe Haas avocados
5 ounce baby spring mix
Extra virgin olive oil
Fresh ground pepper
Wash lettuce, set aside and allow to dry (I like to use a salad spinner which makes quick work of this step). Heat a gas grill or grill pan to medium heat. Wash fresh peaches and halve, removing pits. Rub the entire peach with extra virgin olive oil and place flesh side down onto the grill. Cook with grill open for 2 minutes each side, finishing with an additional minute, flesh side down. While peaches are cooling, slice avocados, carefully remove flesh, dice and place on top of salad greens. Dice peaches when cool and place on top of salad greens and avocados. Sprinkle the salad with extra virgin olive oil (about 2 – 3 swirls of the salad bowl), balsamic vinegar (about 1 – 2 tablespoons). Add kosher salt and fresh ground pepper to taste. Toss together and serve.
Please note: The extra virgin olive oil, balsamic vinegar, kosher salt and fresh ground pepper can all be adjusted to suit your taste. Flavored balsamic vinegar also works well with this salad. I like to use a blackberry balsamic I discovered recently with my mother-in-law, Mia, at a local wine festival.
Photo credit: Erik & Maryann Smitt
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