Wednesday, June 20, 2012

Grilled Chicken with Spaghetti

We've been on vacation, drove from Wyoming to Virginia Beach, VA to Mesa, AZ and back home again. Whew. 5,717 miles.
Our first day back home was spent enjoying the yard, and grilling. That is, after we took our dog for a walk up on the mountain. He missed us!

Before we left for our walk, I put bone-in, skin on chicken breasts and leg quarters in a pyrex cake pan and added olive oil and lemon juice. I seasoned it with rosemary, Italian seasoning, pepper, garlic powder, and salt. It sat in the fridge a couple of hours.

The chicken was cooked on our Weber, indirect heat. Towards the end of cooking, I added lemon pepper. The skin was perfectly crispy and the meat was fall-off-the-bone tender.

It was served with a side of spaghetti with a simple tomato sauce: sauteed onion and garlic in olive oil, added crushed tomatoes, and a bit of aged balsamic vinegar. Added some pasta water towards the end to help "tighten" the sauce (starch in the water the pasta was boiling in). Instead of Parmesan cheese, we used grated Asiago.
A side of sauteed zucchini and mushrooms was a perfect match.
Bread was served warm, with a small dish of olive oil and aged balsamic vinegar, seasoned with Montreal steak seasoning, garlic, and red pepper flakes.

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