Tuscan Lemon Chicken

I haven't had much blog-time today, but I wanted to go ahead and give you the next recipe as promised, sans bells and whistles. It does call for a flattened chicken, which requires channeling your inner Julia Child and cutting out the backbone. If I can do it, you can too.

Tuscan Lemon Chicken

From Ina Garten (Barefoot Contessa, Back to Basics)

*I would highly recommend watching Ina’s Back to Basics episode, “Fired Up,” for her instructions on flattening a chicken; alternately, ask your butcher to do this.

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

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 most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. 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.

*We found that it took a bit longer than this, more like 18-20 minutes per side. The weight of your pan will also be a determining factor in the cooking time.

What's on Your Grill?

Hold on summer, you only have a few more days to go!

I don't know about your hometown, but it has been feeling a bit cooler in our neck of the woods. Not that I am complaining; I have already told you about my love for the change in the seasons, but at least let summer make it until Labor day!

Speaking of Labor day, one of our country's great grill-fest holidays, are you planning on throwing something on the grill? Will you have the all-American fare, or do something unconventional? You don't know yet? Well, I'll give you a couple of ideas!

We had a couple of good friends over for dinner this past Monday night. They were great company; providing good conversation, developing a deeper friendship and being very patient as we tried our hand at a few new recipes for the grill. If you don't have Labor day plans, and don't mind veering from the traditional burger and baked bean recipes, try these. I'll be giving you one recipe a day for the next few days, so that your Labor day grill repertoire will be complete and completely fabulous!

Oh, and maybe you can help me coax Summer to hold on until then.

The Menu:

Appetizer: Artichoke Bruschetta

Entree: Tuscan Grilled Chicken and Panzanella

Dessert: Grilled Peaches with Ice Cream

Artichoke Bruschetta

Half of a Baguette
1 can Artichoke Hearts
15 Basil Leaves
1/4 cups Ricotta Cheese
1/4 cups Asiago Cheese, Grated
Kosher Salt
Pepper
Olive Oil For Brushing
1 Garlic Clove, Halved

Slice the baguette into 8-10 rounds. Set aside.

Drain the artichoke hearts. Cut the hearts in half lengthwise, and then cut each half into three pieces. Put the chopped artichoke hearts into a small bowl. Roughly chop the basil and add to the bowl. Add the cheeses and mix to blend. Add salt and pepper to taste.

Prepare the grill to low heat. Brush one side of each baguette round with olive oil. Place the oiled side down on the grill for 3-4 minutes, until the underside is toasted. Remove the rounds from the grill and rub the toasted side with the cut garlic slice. Brush the other side of the bread with oil and place face down on the grill. Top the rounds with the artichoke mixture and close the lid, so that the artichoke warms slightly while the bottoms of the bread toast (3-4 minutes). Remove to a plate and enjoy!

Once the second side of the bread is toasted, you can always move these to indirect heat, keeping them warm until you want to enjoy them.