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The New York Times Wine Club
Grilled Chicken with Mediterranean Flavors
The New York Times Wine Club Grilled Chicken with Mediterranean Flavors

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.
Serve with:
4 servings
Salt and coarsely ground black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
½ teaspoon chopped fresh lavender leaves, optional
¼ 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
1. 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.

2. 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.

3. 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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