Saturday, April 8, 2017

Grilled Lemon Chicken: Easy on the cook for Easter

DON'T MAKE ME WEAR THE EARS!



Around here, mid-April Easter means the first sightings of the spring bulbs.

 
It also means bright fresh colors, chickens, eggs, lemons and fresh herbs, all things that make us think of spring.  Chocolate too, it goes without saying.




It's a wonderful time for those early veggies too.  Asparagus may not have as many loyal followers as chocolate but it’s always welcome here.  Spring also brings out the grill, which has been covered with snow most of the winter.  

We find that entertaining for traditional celebrations or for any event has become more casual, relaxing and whenever possible, make-ahead.  Because we want to be outside looking for blooms or courting mallards, we need to cut time in the kitchen.


A little privacy on a first day, if you don't mind!

We will be a small group for Easter lunch and we plan to use the grill, rain, shine or (gulp) snow!  We are planning deviled eggs with chives to start, Tuscan chicken on the grill, with sides of asparagus, lentil salad and crisp green salad.  Dessert will be choice of classic French lemon tart or classic French chocolate tart.  

Here’s the recipe for the Tuscan chicken!  It’s inspired by The Barefoot Contessa’s Back to Basics. We amped up with lemon and herbs because our grill is charcoal and we didn’t want the flavors to be overwhelmed. We loved it so much we kept ‘testing’ the recipe.


GRILLED LEMON CHICKEN




Grilled Lem