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Grilled Chicken with Mediterranean Flavors


Thyme, rosemary and lavender are aromas that are often used to season Mediterranean foods. Chicken seasoned with fresh herbs is a simple but perfect dish.
Yield: 4
Cook Time: 45 minutes
Ingredients
  • Salt and coarsely ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh
  • rosemary leaves
  • 1/2 teaspoon chopped fresh lavender leaves, optional
  • 1/4 cup roughly chopped parsley
  • Extra virgin olive oil as needed
  • 8 bay leaves
  • 8 chicken thighs or drumsticks, or a combination
  • 2 lemons, cut into quarters
Directions
Start a charcoal or wood fire or heat a gas grill. The fire should be only moderately hot, part of the grill should be kept cooler than the rest and the rack should be 4 to 6 inches from the heat source.

In a small bowl, combine salt, pepper, thyme, rosemary, lavender and parsley. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto meat and sprinkle with salt and pepper.

Place chicken skin side up on coolest area of grill. When fat has rendered a bit, turn chicken over. After 20 minutes or so, move chicken to hottest part of grill, brush with a bit of olive oil and cook until meat is done and skin is nicely browned. Serve with lemon wedges. (Bay leaf is not edible.)

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