Grill, interrupted

Dinner:  April 9, 2008

I was cooped up in the office all day yesterday, but from the windows on the 52nd floor of my building it sure looked like a great spring day outside. Since we didn’t have anything planned for dinner, Mike and I tossed a few ideas back and forth over email, and when I suggested chicken with a Mediterranean spin, he offered to break out the grill for the first time this season. Unfortunately, at some point during my commute home, the sky clouded over and a cold mist began to fall, and there went our plans for grilling.

I decided to roast the bird instead, after marinating the pieces in a mixture of fresh lemon juice, olive oil, lots of garlic, kosher salt and ground cumin. We snacked on hummus, marinated goat cheese and warm wedges of pita while the chicken cooked, and when it was ready I squeezed a bit more lemon juice on top and served it with a sauce of Greek yogurt, lemon and fresh dill, with marinated artichokes and garlicky olives on the side. The evening may have turned damp and grey, but our dinner was warm and bright, a reminder that sunnier days are just ahead.

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10 thoughts on “Grill, interrupted

  1. yeah, not quite grilling weather here (except for today, of course, when i can’t be home) but last weekend we foolishly tried to grill inside. sure, the sausage tasted great. the smoke filled kitchen, oh not so much :)

  2. Christine says:

    We tried to grill in gale force winds here in northern Cal last weekend. There was more smoke on our persons than on the food! Sunnier days are indeed ahead, keep your chin up!

  3. Getting out of work yesterday after the beautiful early weather was such a bummer. Now it looks like a dreary weekend… and after that gorgeous Thursday!? What a tease!

    Looks like your dinner was bright and happy though!

  4. Jennifer Hess says:

    Wow, everyone. I am so far behind!

    To answer the query a few of you had about cooking the chicken, for this particular dish I used some chicken parts we had in the freezer (trying to cull, still) – four big skin-on legs and two bone-in, skin-on breasts, cut in half. All the pieces were about the same size so they cooked at pretty much the same pace. I generally cook them on a rack in a 400 degree oven until they’re done. I honestly don’t remember how long these took, as I checked them periodically with a meat thermometer. :)

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