Three Lemon Chicken

If that lets up, I will be making grilled chicken for dinner tonight.  Of course, being a true Minnesotan, we can most certainly grill in the rain-or sleet or snow or 30 below temp or a blizzard for that matter, but right now it is raining so hard that I can’t see across my lawn.  Not the best weather to light a fire!  Assuming that the monsoon doesn’t last for the next 4 hrs, I am going to make this chicken.  The flavor is out.  of.  this.  world.  It is adapted from Weber’s Big Book Of Grilling and this cookbook is kind of invaluable in the summer months.

3 Lemon Chicken
Adapted from Weber

1 whole chicken, cut into serving pieces

For the paste:
1 head of roasted garlic
zest of 2 lemons
1 T fresh lemon juice
2 tsp freshly chopped rosemary
1 tsp salt
1/2 tsp pepper

Mix all ingredients well and rub over chicken.  Grill over indirect medium heat until the internal temp of the meat reaches 180 degrees, roughly 45 minutes.  Remove chicken to a serving platter and cover with foil, letting the meat rest for 10 min.  Alternatively, roast it in a 375 degree oven, turning once and broiling the last 5 minutes to get the skin crisp and brown.I am serving my chicken with steamed string beans and whole wheat couscous, tossed with lots of freshly grated Parmesan cheese.  If I had some parsley, I would make the Green Beans w/Lemon, Garlic, and Parmigiano Gremolata. The recipe comes from The Splendid Table’s How To Eat Supper.  A truly wonderful cookbook given to me by my brother-in-law.  If you are a fan of public radio and you love to cook, add this to your wish list.