Chocolate-It's What's for Dinner

This is a pretty forgiving recipe. I used chicken wings, but you can use thighs, legs, bone-in breasts, or a whole chicken. If you are doing a whole chicken, you will probably need to double the marinade. Grilled Lemon Honey Thyme Chicken 1lb chicken wings (thighs, bone-in breasts or whole chicken) 1 head garlic 2 lemons (juice and zest) 2 T honey thyme sprigs 1/4 c olive oil salt pepper Mash garlic cloves and salt together with the side of a chef's knife to form a paste. Whisk together marinade ingredients in a bowl. Place chicken in marinade. Place in refrigerator for at least 1 hour or up to 8 hours. Remove chicken from marinade and discard marinade. Place on hot grill and cook until done (about 15-20 minutes). We have an old-fashioned (well not really old fashioned - it's really new fashioned) charcoal grill. We don't do that gas grill thing. So we pile the charcoal on one side and start the wings off the direct heat. We then move them over for about ...

Our Big Green Egg To me this is a sign that the nice weather is finally here - chicken cooked on the grill (although we've been known to grill in cold weather too).  I've been making chicken this way for as long as I can remember. This recipe is pretty flexible with the seasoning - I've used fresh herbs, dried herbs, and many different combinations of herbs. But here is the basic recipe: Grilled Chicken le papier d'aluminium (sounds much nicer than chicken in foil) 1 whole chicken (cut up into 2 breasts, 2 legs, 2 thighs, 2 wings with tips removed) 1 stick butter 2 t thyme 2-3 t smokey paprika salt/pepper Tear off 7 pieces of aluminum foil (no not 8 pieces because the wings are going to cook together). Evenly distribute 1/2 of the butter across the aluminum foil. Distribute 1 t of thyme, 1 t of the smokey paprika, and salt & pepper to taste across the aluminum foil. You may want to be a little more generous with the seasonings and butter for the br...