Before I started grilling I kind of thought it was really simple. I mean, why else would that be most men’s sole form of cooking? I’m learning, however, how wrong I was. I’ll give you that burgers and dogs are simple, once you get used to the grill. And that’s the key, getting used to your grill. Like oven and stove tops, they are all pretty unique in how they heat. Some can take forever, such as the case with my crappy stove top, while others heat like a stove top is supposed. I’m finding this pretty much sums it up with grills, too. Also, finding that perfect spot to grill where the outside doesn’t get charred while leaving the inside raw. And timing, when to turn it, when to move it, etc. I’ve found a whole new appreciation for those that grill, and grill well. But don’t tell them or I’ll deny it. 🙂
4 chicken pieces, with bone & skin, about 10-12 oz each piece
1½ lb asparagus
1 lemon, cut into 6 wedges (for garnish – optional)
½ cup (1 stick) unsalted butter, softened
3 Tbs finely chopped fresh Italian parsley (as a time saver sub Litehouse freeze-dried parsley)
2 tsp finely grated lemon zest
2 Tbs fresh lemon juice (which is super simple since you just zested one)
2 garlic cloves, minced
In a small bowl mash the lemon butter ingredients, including ¼ tsp each of salt and pepper, until thoroughly blended. (This can be a bit challenging as the lemon juice and butter do no naturally combine well)
Carefully lift the skin of each piece of chicken, being careful to not puncture the skin. Spread 1 tablespoon of lemon butter around under the skin. Lay skin back in place.
Transfer remaining lemon butter to small saucepan and melt over medium heat. Set aside
Prepare grill for direct and indirect heat over medium (350° to 450°F).
Remove and discard the tough bottom of each asparagus. This is done easiest by taking one and bending it gently at the bottom until it snaps at its natural point, then line the rest up and cut them at about the same location. Drizzle asparagus with olive oil and season with salt and pepper.
Brush chicken with oil and season with salt and pepper. Grill chicken, skin side up over direct medium heat, with the lid closed, until nicely marked on the bottom, about 5 minutes. Without turning the chicken, move it over to indirect medium heat, close the lid and continue cooking until the meat is opaque all the way to the bone, about 30 minutes. About 5 minutes before the chicken is done, brush the tops with some of the melted lemon butter and then turn chicken over to skin side down. Slide over to direct medium heat, close the lid, and continue cooking until the skin is brown, basting once more with the lemon butter. Remove from the grill, cover, and let rest 3 – 5 minutes.
Grill asparagus over direct medium heat, with the lid closed, until crisp tender, 6 – 8 minutes. Turn occasionally. Arrange asparagus on serving platter and drizzle with remaining butter. Serve chicken warm with asparagus and garnish with lemon wedges.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Prep time: 20 minutes / Grilling time: 43 minutes
*Derived from Jamie Purviance