Last week when it was so hot I couldn’t bring myself to cooking indoors so I made an old standby – lemon chicken on the grill. The best part about this chicken (other then the fact that I use Pastured Sensations soy-free and free-range chicken) is that it’s quick and easy and the next day the leftovers make one of my family’s favorite meals – penne with preserved lemons, sauteed or grilled zucchini, basil & leftover lemon chicken.
This recipe can be made with standard pantry ingredients (lemon juice aside) and comes together with minimal planning.
About 4 hours before grilling the chicken, or the night before cut it into 6 pieces – drumsticks, thighs and breasts left on the bone. I save the back, neck, and wings for making stock.
Prepare your marinade.
Marinade chicken until ready to grill. Grill the chicken, skin side down on a medium low grill (300 degrees farenheit) for 20 minutes. Flip the chicken over and grill for another 20 minutes.
I have to explain why I am using lemons out of season here. Last winter I bought a case of lemons, planning to juice and freeze it all to use all summer. I got tired of hand juicing them and they’ve been sitting in my fridge this whole time. They are finally starting to mold so now I’m in a mad rush to use them all up. Not a bad predicament to be in since lemonade, ice cream, tart and bars are some of our favorite things to eat in the summer, next to this lemon chicken dish that is!
