Few weeks ago I had the Food Network on and it just happened that the Barefoot Contessa was grilling some chicken on TV. I barely remembered all of her ingredients, but I do remember that she used olive oil and lots of fresh rosemary leaves on her recipe. So, this dish is an inspiration from Ina's best...
I've been wanting to grill for quite sometime and I finally got the chance to do some grilling last Monday night. Our weather here in the northeast have been so unpredictable lately and we've been getting a lot of rain. So anyway, I told myself, "rain or shine that I'll be there with my chicken on the grill!"
Lo and behold, the forecast said that we were supposed to get a severe thunderstorm with hail that afternoon!!! Whoa! Barry just got off the phone with my Step-dad and they just been hit with the storm up north (about 40 minutes from us) as they spoke. At that point, I didn't really care. I saw the dark clouds were upon us and as stubborn as I am, I fired up the grill and my butterflied chicken went on it without a hitch.
An hour later as I was about to pull my chicken out from the grill, the thunder and lightning started rolling in, then a light drizzle started to fall as I was about done taking photos of my dish. Whew! How lucky was I that day? I went inside the house, the rain fell as hard as it could with HAIL! But I was happy and what a perfect day for having grilled chicken indoors! The chicken was nice and moist and the wilted spinach with lots of garlic and pine nuts on the side just made it superb!
***For dessert, I made some halo-halo (mixed fruit with milk and shaved ice, a Philippine favorite dessert) from all the hail I collected from outside...just kidding...but it was so tempting! :D
Just me collecting hail...notice I'm already in my boxer shorts and my fave "fungus" shirt...hihihi
Ingredients:
Roast Chicken
Rosemary, chopped
Olive Oil
Freshly squeezed Lemon juice
Paprika
Salt and Pepper
Spinach
Olive Oil
Chopped Garlic
Pine Nuts
Balsamic Vinaigrette
Directions:
Split and flatten chicken (butterflied). Season it with salt and pepper. Sprinkle with paprika. Rub chopped rosemary all over the chicken. Drizzle with olive oil and lemon juice. Marinate in the refrigerator for a few hours or overnight.
Preheat your grill to medium heat. Grill roast chicken skin side down first. Flipping only once. Grill for about 30 minutes on each side or until meat thermometer reads 175-180 degrees F internally. Serve over wilted Spinach with garlic and pine nuts and a side of couscous.
Wilted Spinach with Garlic and Pine Nuts:
Heat olive oil in a pan. Saute garlic. Add a bunch of spinach. Toss lightly. Then, add pine nuts and a splash of balsamic vinegar. Remove from heat and serve immediately.
Want some halo-halo with hail?
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