The thrill of spring. It used to be Easter and the promise of the easter bunny got me excited about spring. Now it’s the promise of sitting on our screened in porch and using the grill. This year we were luckily enough to have a friend house sit for us just as the weather turned nice. She took on the task of uncovering and setting up the porch furniture herself. I can’t blame her. It’ s a pretty great place to hang out. We’ve decorated the porch furniture with bright orange striped cushions and a diamond striped grass green rug. Their bright colors juxtaposed by the gray furniture and floor and white walls scream summer. It’s the perfect place on warm nights to sit under the ceiling fan sipping cold rosé wine.
Another thing that’s great about the porch and spring is using our grill. Chicken is always an easy option. Chicken recipes are my go to for an easy night’s meal. Sometimes it may be as easy as picking up a whole rotisserie chicken from Whole Food Market, or roasting a whole chicken, or grilled chicken breasts. In winter, it’s easy enough to throw a whole chicken in a pot with some root vegetables and water. An hour or so later you have a stew! Now with the promise of spring we rely on the grill. This means less clean up for me, and healthy, simple dinners. That’s a win win.
Last night Meyer spatchcocked a chicken. Spatchcocking is a technique to cook a bird faster. It usually entails cutting out the backbone to flatten out the poultry. I imagine this would work well for every bird from Turkeys to quail. After splitting the chicken and flattening it a bit, some also tuck the legs through to keep it tightly together. Martha Stewart has nice step by step instructions for spatchcocking.
Meyer is pretty handy with a chicken. Last night we decided to try brick grilling it. This was our first foray into brick chicken. I can’t say it worked perfectly. Usually we can get our Weber gas grill over 600 degrees (it’s on a natural gas line). However last night, we used an indirect grilling technique for this chicken. Suffice to say the grill wasn’t hot enough so we didn’t have a lovely seared and crispy chicken-even with keeping the chicken flattened on the grill with the bricks. It was delicious but just not as exciting as with crispy skin. Next time we will try preheating the entire grill, then turning off the direct burners to cook the chicken. I’d like to try a Bobby Flay recipe or two with direct heat grilling as well. In our experience on our grill, Bobby Flay’s Grill It cookbook gives the best instructions for any kind of grilled meat. We’ll keep posting on our chicken forays this summer. We’re bound to get it right by August. I’d say it’s all just chicken inspiration.