4 PM FIX: LEMONY GRILLED CHICKEN WITH GARLIC AND HERBS

Ciao'd while dealing with the head fog that descended after a weekend wedding.

RECIPE

LEMONY GRILLED CHICKEN WITH GARLIC AND HERBS

Chicken is a culinary chameleon that gladly takes on the flavors with which it is cooked. This is a bright and aromatic dish made even tastier with light char from the grill. Make sure you grill the lemons to serve alongside the chicken.  Grilling releases the lemons’ juice and imparts slightly smoky flavor. Bottom line: Lemons that are just right for squeezing over the chicken. 

Serves 4

½ cup freshly squeezed lemon juice (from 3-4 lemons)
2 tablespoons olive oil, plus more for grill
3 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
3 garlic cloves, smashed and pulled apart
Grated zest of 1 lemon
Salt and freshly ground pepper
Dash (or more) crushed red pepper (optional)
1 chicken, about 3 ½ pounds, cut into 8 pieces
4 lemons, halved crosswise

In a small bowl, whisk together the lemon juice, olive oil, oregano, and rosemary. Stir in the garlic cloves and lemon juice. Season with salt, pepper and the red pepper, if using.

Divide the marinade and the chicken between 2 large resealable bags. Shake the bags gently to coat the chicken with the marinade. Let stand at room temperature 30 minutes. The chicken can also be marinated overnight in the refrigerator.

Preheat a grill to medium and lightly oil the grates. Remove the chicken from the marinade and place, skin side up, on the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken over, cover the grill and continue to cook until well browned and the juices run clear (until an instant-read thermometer inserted into the thickest part of the breast registers 170°F), about 20 minutes more. 

Transfer the chicken to a platter, tent with foil and let rest 10 minutes. While the chicken rests, place the lemon halves on the grill, cut-side down, and cook until lightly charred, 8 to 10 minutes. Serve the chicken with the lemon halves.

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4 PM FIX: ITALIAN SAUSAGES AND GREEN PEPPERS

Ciao'd while watching the Olympics and feeling like a lard---.

Photo: Reyn Reeser

RECIPE

ITALIAN SAUSAGES WITH GREEN PEPPERS

This dish is the epitome of Italian street food.  Visit a fair or Italian event in the Northeast and you will most likely find a vendor serving sausages with sweet green Italian frying peppers on crunchy submarine rolls. In this recipe, I call for serving the bread alongside the peppers. Choose your method and go for it!

Serves 4

2 tablespoons extra-virgin olive oil4 sweet or hot Italian sausages
4 garlic cloves, crushed
1 medium onion, thinly sliced
5 Italian frying peppers (also known as cubanelles) or 3 green bell peppers
Salt and freshly ground black pepper
Crusty bread, for serving

In a large skillet, warm the olive oil over medium heat.  Add the sausages, cover, and cook, turning occasionally, until brown on all sides, about 10 minutes. Uncover the skillet, add the garlic and continue to cook until the sausages are cooked through, about 10 minutes more. Transfer the sausages to a plate.

Add the onion and stir to scrape up the brown bits on the bottom of the pan. Cover the skillet, and cook, stirring and turning occasionally until the onions begin to brown on the edges, about 5 minutes. Add the peppers, cover the skillet, and cook until tender, about 10 minutes. Season with salt and pepper, to taste.

Return the sausages to the skillet and cook until heated through, about 3 to 5 minutes. Serve with the bread.

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