Delicious Grilled Chicken

Last Night's Dinner Included Grilled Chicken 

During the cooler months I tend to make roast chicken nearly every week. I have memorized the Zuni Cafe recipe (which people have blogged about all over the place and you can find here). It is always delicious and I have leftovers for a few days for Hank's lunch or for our dinners. In the summer months it feels odd roasting a chicken. It is already hot enough without turning your oven up to 475 degrees (seriously the recipe is all about high heat!). My go to summer recipe is Ina Garten's Grilled Tuscan Chicken. It is always juicy, flavorful and delicious. I also always enjoy at least a day of leftovers. It couldn't be easier you just need to start marinating the chicken at least four hours ahead of time (last night I ended up marinating it for over 24-hours b/c our Saturday night plans changed and it was still delicious. Enjoy!

Tuscan Lemon Chicken

Ingredients

1 (3 1/2-pound) chicken, flattened

Kosher salt

1/3 cup good olive oil

2 teaspoons grated lemon zest (2 lemons)

1/3 cup freshly squeezed lemon juice

1 tablespoon minced garlic (3 cloves)

1 tablespoon minced fresh rosemary leaves

Freshly ground black pepper

1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.