Sunday Spring Marinated – Grilled Chicken and Veggies

“You know how I always dread the whole year? Well, this time I’m only going to dread one day at a time.”
CHARLIE BROWN’S response to Patricia ‘Peppermint Patty’ Reichardt’s question, “Have you made any New Year’s resolutions, Chuck?”

Lemon Pepper Pasta
A beautiful spring-like day and perhaps one of the last days to use the Primo grill before covering it up until we have more great spring weather not in December.  I didn’t use Primo much after hand surgery because the lid is so darn heavy, but I managed after Michael prepared and started it up after a long nap.  I really didn’t watch him uncover it as I was certain that some critter had made a neat little home of the cozy weather safe environment.  A simple tomato salad of sliced grape, cherry and San Marzano mini tomatoes seasoned with salt and pepper and dressed with the following whisked dressing ingredients:

1 heaping teaspoon of anchovy paste, 2 tablespoons white Modena vinegar, toss tomatoes in dressing and add fresh oregano and torn basil leaves.  TomatoI made a batch of fresh lemon pepper pasta for a side dish and a herb tomato salad to go with the plated chicken and pasta.  The pasta was easy, but in the process of taking pictures my camera died so the while the fresh pasta photos are lousy…the pasta was delicious.

1 spatchcocked 3+1/2 pound chicken seasoned with salt and pepper
For marinade…place the following ingredients into a zip lock bag and marinate for 3 hours
3/4 cup olive oil
pinches of red pepper flakes little chopped fresh parsley (about a tablespoon
1 large onion sliced into half-inch rounds
1 lemon, thick sliced
salt and pepper
2 oregano sprigs
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1 bunch trimmed green onions
* Optional-after placing the chicken on the fire brush often with the marinade or with seasoned fresh EVOO

Prepare grill for indirect cooking trying to maintain a 325º temperature and grill the chicken and, lemons and vegetables (vegetables should be lightly charred and remove to clean platter).  After about 35-40 minutes of cooking time you can place the chicken over the direct heat rib side down and grill for another 10 minutes.  When nicely browned, flip the chicken over to the skin side and grill until golden brown, rotating the chicken often helps to brown evenly and you can use a thermometer to monitor the chicken temperature if necessary.  Allow chicken to rest for 10 minutes