The kind of day that lends itself to having the grill huffing and puffing, doing its thing. And it shall.
The thought for the day is lemon and chicken, as natural of a pairing as there is when it comes to burning coals and sizzling grill grates. You know, Simon & Garfunkel type stuff. Abbott and Costello, Peanut Butter and Jelly. I could go on and on.
The herbs we have growing in the backyard are all standing at attention, as if they’re waving and saying, “Pick me, pick me”. All those decisions. Do we go with the lemongrass, the lemon thyme, or should we go with the standard, good ol’ fresh squeezed lemon juice.
“So which one?” you ask.
“Why not all three” I answer. And so it was.
Triple Lemon Chicken Thighs.
Our chicken thighs had been marinating in a mixture of salt, pepper, olive oil, fresh squeezed lemon juice, fresh picked lemon thyme, and a couple sticks of lemongrass, sufficiently smashed and manhandled to release the precious oils. All three of these with distinctly different lemon flavor, coming together for a great, deep, and I like to think, complex lemon marinade.
A handful of artichoke hearts were included, and will be skewered and grilled along with the thighs.
Our chicken was strategically positioned on the preheated grill, just long enough to get a good sear on the skin. Then, as gentle as the breeze that reminds us of a beautiful, white sand, blue water beach, we move these marinated thighs over to the indirect side of the grill, and close that lid and let the magic happen.
Now our chicken can take all the time it needs to become the tasty main dish that we are hoping for, while we get back to wandering the backyard, enjoying the simple beauty of the day.
After about thirty minutes of taking in the lemony, applewood smoke, it was time to flip the thighs, and also add the skewered artichoke hearts after their soak in the same marinade.
The artichokes have to be turned after their initial char, grilling them directly over the fire. This can satisfy your need to tinker with the grill, while those thighs stay on indirect, soaking in the heat and flavor.
By the time the artichoke hearts are ready to be eaten, like some sort of state fair delicacy, your thighs should be ready to get up and get off the grill. Once that bit of exercise is accomplished, well, it’s time to rest. The chicken as well.
After giving your chicken a few minutes to rest and reclaim their juices and crispness, I’m thinkin’ that there isn’t a whole lot left to carry out other than gathering up any other side dish you please.
In this case, a great, fresh tomato onion casserole with bread crumbs on top.
Life Is Better Wood Fired