Summertime Grilled Chicken and Peaches

Summertime Grilled Chicken and Peaches

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grilled chicken
© Jacek Nowak / 123RF

Somewhere, at some point this summer, you will hopefully have a brief and meaningful relationship with fire. Back deck, beach house, or a dime-store grill in the neighborhood park. Make this recipe! Make friends. Feeds many.

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INGREDIENTS FOR GRILLED CHICKEN

  • 1 dozen chicken legs or thighs
  • 2 or 3 cloves of garlic
  • A small stalk of fresh ginger
  • Sea salt and ground pepper
  • ¼ cup of olive oil
  • Soy sauce

METHOD:

  • Generously salt and pepper half of the chicken parts
  • Cover with plastic on a plate and let them be
  • Mince the garlic and peeled ginger and toss into a bowl with the olive oil
  • Add numerous shakes of soy sauce and stir in vigorously
  • Taste, doctoring ingredients for an umami salty zesty flavor
  • Dump the marinade into a sealable bag and add the rest of the chicken parts
  • Seal bag and let chicken marinate for as long as one hour to one day
  • Create a hot fire and spread the chicken on the grill
  • Sear all sides evenly, then cook thoroughly for around a half hour
  • Taste for done-ness. It is almost impossible to overcook legs and thighs.

peachesINGREDIENTS FOR DESSERT:

  • A half-dozen plump peaches or plums
  • Cool Whip (crème fouettée in France) or ice cream

Method:

  • Carve up the plums or peaches into large, flat slices
  • Slap on the hottest part of grill and sear on each side, flipping only once
  • Serve warm with Cool Whip or ice cream
Ken Carlton
Ken Carlton is an author and screenwriter. He is currently working on the screenplay for his latest novel, FOOD FOR MARRIAGE. He co-authored the award-winning memoir, THE HUNGER, the story behind Greenwich Village’s celebrity hotspot, The Waverly Inn. Ken wrote the "His Point of View" column for Cosmopolitan and appeared as a “dating expert” on Oprah. His television credits include shows on ABC, CBS, HBO and PBS. A New Yorker and Parisian at heart, he has written for President Jacques Chirac and scripted conferences in Paris for CNN and Fortune magazine. Never far from his passion for food, he is producing a documentary on the fishing industry in New England. Ken and his wife, a professor, split their time between Brooklyn, NY and Chicago.

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