Grilled Rosemary Lemon Chicken Brochettes

Ingredients

3 lbs. boneless, skinless chicken thighs
2 tsp. fresh rosemary, finely chopped
2 cloves garlic, crushed
1T lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt & pepper

1.    Cut the chicken thighs into 1½-inch pieces. Place them into a medium-size bowl and set aside.

2.    In a large bowl, add the rosemary, garlic, lemon zest, juice, and olive oil. Mix until combined. Add the chicken and toss until well coated.  Refrigerate for 1-2 hours (no more than 2 hours).

3.    Preheat your BBQ Grill to medium/medium-high.

4.    Remove the chicken from refrigerator. Pour off any remaining marinade. Thread the chicken onto the skewers, making sure not to overcrowd the chicken pieces. Using a paper towel, pat the chicken dry.  Season with salt and pepper.

5.    Place the chicken on the hot grill. Close the lid. Grill the chicken to 5-8 minutes on one side to get a nice brown color. Open the lid, turn the skewers, and close the lid for about 5 minutes. Repeat until chicken is golden brown and cooked*. Total cooking time is about 12-15 minutes on “medium” heat.                                    

* Note you may need to remove the pieces of meat at the tip first, as they may cook faster than the pieces near the handle. Slide the pieces near the handle toward the tip as the tip pieces are removed.

6.    Remove the meat from skewers and place on a platter. Serve warm. 

TIPS & TRICKS

•    I remove any large pieces of fat from the thighs, but don’t remove all of it. It adds flavor and will be rendered off in the cooking process.
•    Don’t marinade the cubes thigh meat more than 2 hours because the lemon juice will start to “cook” the chicken, making the flesh mushy.
•    If you wish you can keep the thighs whole. Just marinade and grill them.
•    A little fresh rosemary goes a long way. 
•    This chicken is fantastic cold. You can add it to a green salad, pasta, or even to the orzo salad recipe from this class.

Roasted Chicken & Vegetables with Rosemary & Preserved Lemon

Ingredients

2 medium yellow onions
4-6 medium carrots
2 heads fennel, frons removed
1 pound Yukon gold potatoes, wash
Two chickens, about 4-5 pounds each
2 tsp each: sea salt and black pepper, mixed together
2 preserved lemons, flesh & skin cut into small dice ** recipe attached
several sprigs fresh rosemary
4T olive oil
1 cup chicken stock
kitchen twine

1.    Preheat oven to 425º F.
2.    Peel and cut the carrots into thick slices about 1inch thick and onions into quarters. Set aside.

3.    Cut the potatoes and fennel into quarters Set aside. 

4.    Wash and pat dry chickens.  Rub the outside of bird with 2 tablespoons of olive oil.

5.    Carefully separate the skin from the breast meat; rub the salt & pepper mixture underneath the skin and all over the birds.  Place ¼ of 1 lemon and a sprig of rosemary under each side under the skin. Place the remaining ½ lemon and a sprig of rosemary in cavity.

6.    Tuck the wings behind the “shoulders”. 

7.    Truss with kitchen twine.  Repeat with the other chicken.

8.    Lay the chickens on their tummy on a rack in roasting pan. Add stock and the vegetables to the pan and roast the chickens in 425º F oven for 20 minutes.  

9.    Turn chickens to their side, and roast for 20 minutes.  Turn chicken to other side, and roast for 20 minutes. 

10.     Place chicken on their backs, baste with juices, and roast for about 20 minutes more or until internal temperature is 170° F

11.    Transfer the chickens to a platter, cover loosely with foil, and let rest for 15 minutes.

12.    Carve the chicken and place on a plate or platter top with the roasted vegetables and pan drippings. 

TIPS AND TRICKS

•    Always roast 2 chickens. They make great leftovers. 
•    Trussing the chickens makes it cook more evenly and is easier to turn.
•    I remove the cooked rosemary sprigs before serving but stir the chopped cooked lemons into the vegetables.