The last time I tried to bbq chicken with the bone in was an absolute disaster. After completely scorching the outside we still had to microwave it to cook the inside. Brutal. I’ve recently been told by someone that eating chicken skin is gross and after a 7km run today I found myself craving just that. Delicious mouth watering chicken skin. Yah call me gross but I find boiled plain skinless boneless chicken gross so there (nah na na na). I wanted to pay homage to the glorious chicken skin and cook it right this time. What better way than to stuff it with my gramma’s fresh herbs & pair it with fancied up corn on the cob and a fresh, crisp salad.
Herb & Lemon Chicken
4 Pieces of bone in skin on chicken (I used 3 thighs and 1 drumstick)
Fresh sage, thyme, oregano, basil and parsley
Salt & pepper
Create a pocket in between the chicken skin and meat, leaving it attached around 3 of the edges. Tear the herbs into big pieces and stuff each of the pieces of chicken. I used a good hand full of herbs for this, don’t be afraid of flavor! Season both sides of the chicken pieces well and place skin down on the BBQ. Our cheap tiny BBQ was on medium-low but use your judgement as each BBQ is very different. After the skin is scored and slightly crispy flip it over and cook until there is some grill marks, about 5 mins or so. Knock the heat on the BBQ down to low and place the chicken onto a piece of tin foil. This will stop any flare ups from the grease of the skin but will still allow the chicken to cook. Cook for about 15-20 minutes or so or until it reaches an internal temperature of 165F. When you take it off of the grill squeeze the juice of 1 lemon over all of the pieces.
Jacked Up Corn On The Cob
Garlic, minced (I used WAY too much garlic but we like garlic so it worked out well)
Peel away the outer layers of the corn husks leaving just 1 or 2 layers. Carefully open up enough of the husk to get all of the ingredients on to the corn. Then cover the corn back with the husk and secure it by wrapping some tin foil around. Throw on the BBQ on medium for about 8-10 minutes.
Fresh Summer Salad
Red and yellow bell peppers
1/2 cup Peperoncinis
Thinly slice all of the veggies and add all of the ingredients together in a salad bowl. Top with your favorite salad dressing or a squeeze of lemon and enjoy!
If you don’t like chicken skin after this then you’re a freak. Just kidding, but it is pretty darn good. Don’t knock it till you try and it and do me a favor, if you don’t like it please don’t call it or any one gross 🙂