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 is founder and editor-in-chief of Beyondish, a food review and storytelling website. He is the author or ghostwriter of eight books, including 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. He still muses about food, relationships and parenting at his website, Food for Marriage. A New Yorker and Parisian at heart, he has scripted conferences in Paris for CNN and Fortune magazine. Ken and his wife, a professor, split their time between Brooklyn, NY and Chicago. You can follow him on Instagram @foodformarriage

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