Jun 22, 2010

Time to light the grill

We love to grill.  Year round.  Weber kettles and charcoal, baby.

Tonight’s menu:

insalata caprese, grilled chicken, spinach risotto, and a decadent chocolate cake from Marty & Sue, who joined us for dinner.


Here’s how we do the chicken, in case you want to give it a try, too……

Grilled Chicken

1 whole chicken
a couple fresh rosemary sprigs
olive oil
kosher salt and ground black pepper

Prepare coals for indirect cooking (2 piles – on left and right side of grill).  Clean chicken, rub with olive oil, sprinkle with salt and pepper inside and out, stuff a few sprigs of rosemary inside (and sometimes a chunk of onion, apple, ..), tie the bird up and put in the center of the grill breast-side down (though we’ve tried both ways, I think it’s juicier this way).  Cook for about 15 minutes per pound.   Remove from grill and let sit 10-15 minutes before carving.