Monday, October 11, 2010

The One About the Grilled Rosemary Chicken

A lot of times, everyday meals are cooked to the tune of
"same old, same old." About a week or two ago, I tried adding "oomph" to our chicken meal and it was just convenient that we had fresh rosemary in our fridge.

Grilled rosemary chicken with mint jelly.

Here's how to do it:

1. Season chicken pieces with salt and pepper. If you're like me, I don't put salt in my food as much as possible - a habit I developed when I was living in Cebu (Living on my own, I was too kuripot to buy a pack of salt for myself so I reasoned a low-salt diet is actually healthier. I was never prouder of myself for being kuripot. Now, I love being creative at finding ways to make my meals flavorful without using salt.)

2. In a bowl, mix olive oil and fresh rosemary. Add more rosemary than usual if you're not using salt. Rub the mixture all over the chicken.

3. Get the grill piping hot. Grill the chicken for a few minutes on each side only to keep the chicken moist and tender.

4. Serve with mint jelly. I know mint jelly is perfect with roasted lamb but it works beautifully with any grilled meat in my opinion.

This meal can be made in a jiffy. It's the perfect weeknight meal. As Rachael Ray used to say, "A great meal is never more than thirty minutes away."

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