Chicken is one of my favorite things to throw on the grill. For the longest time I have been making beer can chicken, but for an easy weeknight dinner for two persons, I'll always end up with leftovers. Not that leftovers is a bad thing, It makes for an easy dinner the next day.
I think I have had a chicken leg overload during the time I was single and studying. The chicken legs was a cheap meal and easy meal to make. One thing is sure, I haven't been roasting or grilling for years. This was not fair to my husband, he loves the dark meat from chicken.
This recipe for grilled sesame chicken, taught me to love chicken leg dinners again. The spice mixture and the crispy chicken skin is so so good.
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 lime, the zest
- 1 tablespoons extra-virgin olive oil, plus more for serving
- 3 medium cloves garlic, minced
- 2 whole chicken legs
Combine oregano, thyme, rosemary, sesame seeds, lime zest and salt in a small bowl. In a Mortar and pestle combine the spices with olive oil and garlic until it forms a paste.
Pat chicken dry with paper towels. Using your hands, rub the herb paste evenly all over the surface of chicken, working it into every nook and cranny.
Preheat the grill for about 10 minutes. Grill the chicken skin-side up at indirect heat for about 25-30 minutes. Then turn up the heat or move over direct heat and grill for another 5-10 minutes, until well done. Chicken should be cooked well done to 165-170℉ or 75℃.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes before serving.
You need 2 of everything
- 2 tongs, one for raw meats, another for cooked meat
- 2 plates, one for raw meats, another for cooked meat
- 2 marinades, one bowl for marinading and another for basting
- use separate cutting boards for raw vegetables, raw meat and cooked meat and vegetables
- don't leave food out, keep your food cold.