You know you are Canadian When… You’ve BBQ’d (willingly & happily) in the snow.
While it may be full on Winter already I still enjoy the odd BBQ. Before the new oven year round BBQing was a necessity (especially during turkey season) now it is just a little luxury to mix up the week night dinners throughout the Winter.
A few weeks ago when it got very cold very quickly and after shoveling the walk 4 days in a row I thought BBQ chicken would be a lovely escape from the long looming Winter. Truthfully what’s not to love and crave about BBQ’d chicken?? Roasting in the oven just doesn’t compare. I have been playing around and adapting this marinade for a while now and I’m happy to say this recipe does not disappoint. This little meal is so delicious! I’m not sure if the easiness of the prep and cooking make it more delicious but I would happily eat this all the time! If you don’t have fresh herbs on hand that okay cheat a little with dry.
Generally I am not a fan of broccoli but broccolini is slowly converting me to this healthy veg. There were a few week night cheats like the store made Moroccan hummus and pita, but it was a nice mix up to a standard potato/rice side dish.
Grilled Lemon and Herb Chicken (Serves 2)
2 chicken thighs or breasts
1 sprigs rosemary, leaves removed
1 small bunch basil, about 10 leaves
1.5 tbsp. parsley
1.5 tbsp. chives, roughly chopped
1 shallot, roughly chopped
2 cloves garlic, halved
Salt and pepper
3 tbsp. olive oil
1 lemon, zest and juice
- Begin by making the herb mixture. Finely chop, or in a small food processor combine the rosemary, basil, parsley, chives, garlic, shallot, 1 ½ tbsp. of salt, sprinkling of pepper, olive oil and the zest of 1 lemon. Pulse to combine into a chunky paste.
- Add chicken to a large resealable bag. Pour the paste over the chicken thighs and gently massage, making sure to coat every piece.
- Refrigerate for 2 hours (max. 6).
- Preheat grill to medium heat
- Grill chicken pieces for about 20-25 minutes. Flipping every so often and making sure the chicken doesn’t burn. You want a nice char and the fat to render.
- Remove from grill and juice 1 lemon over the hot chicken. Sprinkle with any of the fresh chopped herbs that were used in the marinade as well as a light sprinkling of salt.
Grilled Spicy Broccolini (Serves 2)
1 bunch of broccolini
Salt and pepper, for seasoning
1 lemon, zested and juiced
1 tsp. red chili flakes
- Clean and trim the woody ends, if any, on the broccolini. In a bowl toss with a drizzling of olive oil and a sprinkle of salt and pepper.
- Grill for 5-7 minutes on a piece of foil or until charred and cooked but not soggy or overly wilted.
- While the broccolini is grilling, combine the juice and zest of the lemon, chili flakes and olive oil in a large bowl. Whisk together.
- Remove the grilled broccolini and put directly in the lemon and olive oil bowl. Toss to combine and serve immediately.
P.S.Any left over chicken makes a great addition to a salad the next day.