Originally uploaded by lyricalmezzo
This was a GREAT meal. I used chicken leg quarters, roasted red potatoes on a bed of rosemary and sprinkled with sea salt and then grilled eggplant.
For the chicken:
Sprinkle with sea salt, pepper, garlic, paprika and rub with olive oil.
For the potatoes:
Soak a couple of good handfuls of rosemary in water – I halfed the red potatoes and put them on top of the rosemary to weight it down so it would stay under the water.
Heidi did the eggplant, but I am guessing from the flavor that she
marinated it in garlic, olive oil, and balsamic vinegar.
When you are ready to grill:
Remove potatoes and rosemary – make a bed of rosemary on the top rack of the grill, place potatoes cut side down and then sprinkle with sea salt…these can go on the grill about 10 minutes before the chicken goes on.
Place on the grill thick side down – let it get a nice crust and then turn over to cook the rest of the way. If you use leg quarters keep in mind that they are darker meat so there will be a bit of flaming up from the fat dripping down. Cook the chicken for about 15 minutes and then put the eggplant on the top rack – close the lid and let everything cook for another 5-7 minutes.
It was VERY yummy and we dinned al fresco to make it even better.
Yummy yummy. It suddenly tempted me to have BBQ chicken for lunch : – )
Good – hope you enjoyed it. Its so great to cook outside this time of year!