Tuesday, February 16, 2010
Grilled Chicken and Zucchini
One of the best things about living in Austin is that you can grill in February! When we moved from Brooklyn, NY to Austin one of the most exciting things was that we could own a grill and that we could use it pretty much all year round! Grilling just gives food such amazing flavor that you just can't achieve inside on a stove top or in an oven.
So, last night we made grilled chicken and fresh grilled zucchini and served it over creamy polenta.
We always grill on hardwood lump charcoal, we feel it is a much better flavor than regular charcoal.
To prepare the chicken:
1 whole roasting chicken, quartered
1 teaspoon coarse salt
1/2 teaspoon fresh black pepper
1 teaspoon of smoked paprika
1 teaspoon of dry oregano
1 teaspoon of dry parsley
1 teaspoon of dry rosemary
1 teaspoon of dry thyme
1 teaspoon of dry basil
2 tablespoons of olive oil
Clean and quarter a whole chicken. In a bowl combine all spices. Coat the chicken with olive oil and rub spice mixture into skin very liberally. Put on grill and turn chicken after 12 minutes, cook until meat thermometer reads 165 degrees. Takes around total of 25 minutes on a very hot grill surface.
For the zucchini: Slice 2 zucchini's lengthwise into 1/4" thick strips. Brush with extra virgin olive oil and place on hot grill. Cook on one side for 5 minutes and turn and cook for another 3 minutes or until both sides are caramelized. Immediately sprinkle with salt and pepper.
Meanwhile to prepare the Polenta:
Bring 6 cups of water to a boil. Add a teaspoon of salt to boiling water. Stir in 1 3/4 cups of cornmeal. Keep stirring until it starts to thicken, add 3 to 4 tablespoons of butter until desired creaminess. Season with salt and pepper.