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Herb Trio Grilled Chicken

MaggieWeird-Spice-HerbGrilledChicken1 Dishfolio has some of the most amazing and prolific food bloggers around! Today we're happy to welcome Maggie Weir of Spice as she shares her very special recipe for Herb Grilled Chicken! The University of Mississipi graduate started her blog and current editor of Memphis, Tennesee's At Home magazine considers her blog an outlet for her passion for cooking. Spice focuses on farm to table food. In her own words, Maggie says, "I wouldn't say it is a healthy blog but I believe it eating real food and giving back to the community in doing so. Enjoy!"

Every summer I wind up with an overgrowing herb garden. I feel a panic to use my basil before the winter chills gets to it first. This recipe combines all the herbs in my garden-by garden I mean my small urn containing rosemary, basil and parsley. I am a newlywed and unfortunately my garden hasn't been given the attention it needs. My mother on the other hand has a very large herb garden and this is one of her recipes she made for my family growing up.-it has become a staple for my new family as well.

Herb Grilled Chicken

What you need:

6 organic chicken drumsticks or bone-in thighs

Herb Paste

1 bunch parsley*

1 bunch basil

1 bunch rosemary

1 lemon, zest and juice

¼ cup extra virgin olive oil

4 cloves garlic, smashed

Pulse ingredients in food processor, drizzle in oil.

MaggieWeird-Spice-HerbGrilledChicken4 *I don't like to give exact measurement for the herbs because this a "use what you have" (before it is too late) recipe.

For the brine:
Don't skip this step. Brining bone in chicken ensures extra juiciness. Dissolve ½ cup of salt in 2 quarts of ice cold water, submerge chicken in water and cover. Refrigerate for 1 hour.

What you do:

Separate skin from meat, place 1-2 tsp. of herb paste under skin of each drumstick or thigh. Pour leftover paste on chicken, refrigerate for 30 minutes. Grill chicken turning occasionally until temperature reaches 165. I will be enjoying this dish for lunch today too--such a treat for the end of summer, start of Fall!

Thank you again Maggie for sharing with us your delicious recipe! What a perfect dish for an intimate dinner with friends or an outdoor picnic with family!