|Provence Grilled Chicken||
Great served with warm
potato salad, cous cous salad or a simple wild green salad with homemade
Who knew your backyard grill could take you
on a trip to the South of France? With a crispy skin rubbed with Herbs de
Provence, olive oil, coarse French sea salt and black pepper, this simple
grilled chicken dish can be made indoors or out.
To Grill Chicken:
3-4 lb. chicken
2-3 tbs. olive oil
1-2 tsp. coarse, French sea salt
Black pepper to taste
2 tbs. Herbs de Provence
Preheat outdoor grill or ovenproof grill pan
and oven to 375 degrees.
Rub with olive oil, herbs, salt and pepper. Place breast side down on
grill or grill pan. Do not cover. Weight with another pan or a grill press
to ensure skin contact with grill.
Chicken will be done when the thigh meat registers 160 degrees on an instant read thermometer.
Remove from grill or oven when done. Let rest 10-15 minutes, carve and
serve on a bed of wild greens such as mache, etc.