BBQ Green Chicken

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PETIT-TAKETT

Summer is here in Southern Cali and the super market is filled with amazing produce, fruit and fresh herbs.  So when daylight savings time changes it’s officially BBQ season for me.  When the heat rolls in I can taste that smoky BBQ flavor in the air everywhere.

Every couple of weeks I make it my mission to cross town to a super market called Super King.  If you have had the unfortunate experience of going on a double coupon day then you will probably never go back.  The line to get in the parking lot sometimes backs up a block or two, and when you finally make it onto the lot you have to fight your way into a space.  It’s a dance that requires careful coordination and deep reserves of patience.

The super market itself is medium in scale, but every corner is packed with amazing and exotic fresh produce.  There are lots of Middle Eastern products, a dried goods counter, and a meat and cheese deli.  To add to the experience, the speakers are blaring the latest top 20 hits.  You can pick up some fennel and rock out to Beyonce while doing so.  The volume of people inside the store, both shopping and working, can be overwhelming.  Sometimes there are so many shopping carts in the isles that you have to pick your path strategically.  But most of the time the market runs like a well-oiled machine and is well worth the effort.

This week my experience was awesome.  I got there just as they had replenished all of the produce.  The herb section was in full bloom; there was miles of dill, mint, oregano, thai basil, thyme, and rosemary.  Needless to say, I walked away with a giant bag of herbs, inspired to make this summer classic Chez Olivier dish.

PETIT-TAKETT

Ingredients:
1 bunch of cilantro- stems removed
1 bunch of flat leaf parsley- stems removed
1 bunch of green onions- trimmed and chopped
5 cloves of garlic- roughly chopped
1 tsp salt
1/2 tsp freshly ground pepper
2 limes – juiced or 1/4 cup
1 lemon- juiced or 1/4 cup
1/4 olive oil
1/4 water
1 whole chicken cut up in pieces – I cut the breasts in 1/2 for even cooking time

Combine everything but the chicken into a blender until the mixture is creamy and bright green.

Wash the chicken then pat dry with a paper towel.  Apply a healthy sprinkling of salt and pepper to both sides of the chicken.  Using a brush, slather every inch of the chicken using 1/2 of the sauce.  Reserve the other 1/2 to serve with the chicken.  If you can, let the chicken marinate in the sauce for at least a couple of hours.  If you are in a hurry, however, it will still taste great just thrown onto the BBQ with no marinating time at all.

Get your BBQ very hot.  Place the chicken onto the BBQ,  then turn down the heat to ensure the flames never hit the chicken.  Cook on a medium heat for about 40 minutes rotating the chicken about 1/2 way through.  You can use a meat thermometer or just cut into the thickest piece of meat to check to see if its finished.  When you cut into it, clear juices should come out.  If the juice is still pink your chicken is not done.

For links to the other recipes seen in the photo above:
Cecelia’s Potato Salad click here.
Fresh Herb & Citrus Salad click here.
Jamaica Limeade click here.