I feel like Chicken Tonight, Like Chicken Tonight

This weekend is the Canada Day long weekend.

It'll also mark one year since the engagement!

As we've done for the past few years, John and I will be heading up to his friend's cottage for a weekend of good eats, beer, swimming, sunshine, and more.

John and I are assigned to lunch on Sunday and we've been brainstorming meal ideas. Something easy that doesn't involve a lot of prep and won't require a lot of cooking.

We decided that we're going to do wraps and have sort of a Greek theme.

Realistically I'll probably buy a box of ready-to-go chicken skewers but I started looking into grilled chicken recipes and came across these two that I want to try at some point this summer.

Up first: Jerk Chicken

(recipe and photo via www.marthstewart.com)

You will need:

• 3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped
• 1 small yellow onion, coarsely chopped
• 8 scallions, coarsely chopped
• 4 cloves garlic, crushed with the flat side of a large knife
• 3 tablespoons (about 1 bunch) fresh thyme, finely chopped
• 1/4 cup packed dark-brown sugar
• 2 tablespoons ground allspice
• 1 tablespoon coarse salt
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice, (2 to 3 limes), plus lime wedges for serving
• 1/4 cup vegetable oil, plus more for brushing grill
• Freshly ground pepper
• 2 whole chickens, (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

1.Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.



2.Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.


3.Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

And second: Grilled Tuscan Chicken with Rosemary & Lemon

You will need:

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.



2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.


3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.

(recipe and photo via www.marthastewart.com)