Day 95

 

• My new BBF Mark Bittman finally taught me
• how to barbeque correctly without the food turning into charcoal.
• I substituted little legs for the wings.
• GRILLED CHICKEN LEGS WITH PROVENCIAL FLAVORS
• Salt and Black Pepper
• 1 teaspoon fresh Thyme, Oregano and/or Marjoram
• 1 teaspoon chopped fresh Rosemary
•  Olive Oil
• 8 small Chicken legs
• Lemon wedges

Start a gas or charcoal grill;

fire should be moderately hot and rack about 6 inches from heat source.

Keep part of grill cooler for indirect cooking.

In a small bowl, combine a sprinkle of salt and pepper with the herbs.

Add enough olive oil to make a paste.

Loosen skin of chicken and  then insert a portion of herb mixture.

Push skin back onto flesh and sprinkle with a little more salt and pepper.

Start chicken on cool side of grill.

After some fat has been rendered, turn chicken;

if it flares up, move it to an even cooler part of fire.

When skin has lost its raw look and most fat has been rendered,

 15 to 20 minutes, move chicken directly over fire.

Cook until both sides are nicely browned and

flesh is firm and cooked through, another 10 to15 minutes.

Serve hot, warm or at room temperature, with lemon wedges.