- grilled chicken drumsticks & thighs
- leftover big-ass green salad
Tonight's dinner was dead easy. All I did was bash up some dried rosemary with the mortar and pestle, add some Jane's Krazy Salt and garlic pepper, then sprinkle that liberally over several chicken drumsticks and thighs. I started them on the grill over medium-high heat to get the skin nice and crispy (I don't mind a bit of black on the skin, but if you do you'll want to watch them closely during this phase), turning every couple of minutes for a total of maybe ten, then turned them down to low and cooked for another 20 minutes, turning once during that time.
My crappy gas grill doesn't do indirect heat well, so I'm stuck turning both burners down as low as they will go for stuff like this. How long YOU cook them will depend on how big the pieces of meat are and how hot your grill is, so for God's sake use this as a GENERAL guideline and, er, watch your meat.
Anyhoo, with this particular meat on my particular grill, this technique worked a treat and it was delicious. Crisp, nicely seasoned skin and delicious tender smoky meat that didn't dry out. DH worked late (he is allergic to poultry, so whenever I serve it you can assume he isn't here) and the Badger children and I absolutely gorged ourselves until we nearly dozed off in our plates!