MEDITERRANEAN GRILLED CHICKEN

MEDITERRANEAN GRILLED CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 9

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Salt and freshly ground black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
½ teaspoon chopped fresh lavender leaves, optional
¼ cup roughly chopped parsley
Extra virgin olive oil as needed
8 bay leaves
8 chicken thighs or drumsticks, or a combination
2 lemons, cut into quarters.

Steps:

1. Start a charcoal or wood fire or heat a gas grill. The fire should be only moderately hot, part of the grill should be kept cooler than the rest and the rack should be 4 to 6 inches from the heat source. 2. In a small bowl, combine salt, pepper, thyme, rosemary, lavender and parsley. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto meat and sprinkle with salt and pepper. 3. Place chicken skin side up on coolest area of grill. When fat has rendered a bit, turn chicken over. After 20 minutes or so, move chicken to hottest part of grill, brush with a bit of olive oil and cook until meat is done and skin is nicely browned. Serve with lemon wedges. (Bay leaf is not edible.)