For most of us Memorial Day weekend is the start of the summer season. Not so much in Texas, Oklahoma and the mid-west this year though. Anyway, summer means grilling. I grill a lot here in Arizona. Unless there’s snow on the ground and I can’t roll the BBQ out, I can grill. Summer grilling means making meals outside where I’m not heating up the house. I love that. Here is my go to grilled dinner, chicken thighs and asparagus. Add a potato or macaroni salad, made in the morning while it’s still cool, and you have a fast, easy, pan-free meal that’s practically hassle free.
Everyone in my family is a dark meat fan so chicken thighs or in this case leg and thigh quarters, are the way to go. We like to grill a lot of them so there is leftover chicken for sandwiches or just to eat cold when we’re having a snack attack. Perfect for those who are following the Paleo diet.
4 Quarters, thawed and brought to room temperature
Salt, pepper, dried thyme, dried sage mixture to sprinkle over the meat (I make a bunch and keep it in a recycled spice jar. 3T salt, 1T pepper, 1T dried thyme, 1T dried sage. You can adjust these amounts to suit your family’s tastes. And yes, that’s home grown thyme and sage.)
2 -3 T olive oil
Pat the quarters dry and rub with olive oil. Sprinkle both sides of the quarters with the salt/herb mixture.
Put skin side down on the grill. Make sure the grill is screaming hot when you put the chicken on.
Close the cover and turn down to medium low. Cook 20 minutes. Turn the chicken over and finish cooking, another 20 minutes or so, depending on your grill. I test for doneness with an instant read thermometer. I do NOT want to give my family rare chicken. That is not good eats. Cook longer if necessary.
I love asparagus just about any way but grilled is my favorite. The flavor is still green and grassy but there’s also a nutty flavor from the grilling. Yummy.
1 bunch fresh Asparagus
Salt and pepper to taste
1/2 fresh lemon
Wash and pat dry the asparagus. Snap the woody ends off.
Sprinkle the asparagus with olive oil, salt and pepper, use your hands and mix the spears around until coated with the oil, salt and pepper.
Put on the grill with the chicken the last 15 minutes of the chicken’s cooking time. Cook 7 minutes, then with tongs, turn the spears over to cook on the other side. Cook another 7 minutes. Remove from heat. Squeeze a little lemon juice over the asparagus. These are good even at room temp so if the chicken isn’t done, it’s not a problem.
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My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.com.