I miss you all, how is everyone? I hope well.
To be honest, I’ve sat to write this post quite a few times and nothing seemed to come to me. I think my brain is checked out from vacay. And who can blame it? Coming from Chicago weather it can be a bit of a shock to enter a balmy 88 degree environment. This winter has been harsh and combined with the transition of being home full time with the boys, well, I was bound to go a bit stir crazy. FL could not have come a day sooner. I was starting to stare at walls.
I felt like we stood out like sore thumbs – glaringly white skin, eyes squinting from the harsh sun, breathing deeply to soak in that thick air. After a few days though we found our summer groove and the brownberry skin, freckles, and wavy hair reappeared as it seems to do each year. (Reminder: L’s haircut in the humidity? Oh so cute. In the long winter months? A bit homeless). Face it, we are warm weathered pool people and we were in our element.
Part of that summer lifestyle we love oh so much is breaking out the grill. I mentioned on Facebook the other day about Ina’s Tuscan Chicken and we went for it. I’ve made it before, here, and thought it would be a nice break from our current repertoire of grilled (/fried for M) fish in every format.
A note to make it easier on you – ask your butcher to kindly flatten the chicken. After that happens, it’s minimal work on your part. Throw together a few fresh items for your marinade and let it hang out all day. On the grill it goes to deliver that flavor that only spring and summer can provide. We ate it on the screened in porch watching a pretty kickass storm blow through.
I promise to try and bring the sun home with me. Or at least a cool storm.
- 1 fryer chicken, flattened
- kosher salt & freshly ground black pepper
- 1/3 cup olive oil
- 2 tsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 3 garlic cloves, minced
- 2 TBS freshly minced rosemary
- Salt and pepper your chicken. Whish together the remaining ingredients and pour over the chicken in a dish large enough to hold it flat.
- Let it sit in the fridge for at least 4 hours or up to overnight. Flip a few times while marinating.
- When ready to cook, get your grill on medium low heat. Place skin side up on the grill and flatten with a heavy dish. Grill for 15-18 minutes. Flip the chicken so it's skin side down. Place the dish on top, and grill an additional 15-18 minutes until the skin is golden brown and the chicken is cooked through.
- Sprinkle with salt and serve with additional fresh lemon wedges if desired.