This recipe comes from chef William Kelley of Zucca Italian Ristorante in Louisville. “This is a popular recipe we serve here from time to time,” he says. “It’s a simple grilled chicken dish with fresh herbs and a fresh herb salad.”INGREDIENTS
1 sprig fresh rosemary, leaves only
1 sprig fresh thyme, leaves only
1 small bunch Italian flat-leaf parsley
4 fresh basil leaves
1 lemon, zested and juiced
4 bone-in chicken breasts, leg quarters or thighs
1 tablespoon kosher or sea salt
2 teaspoons black pepper
1 teaspoon crushed red chile flakes
2 cloves garlic, minced
2 ounces canola or vegetable oil
1 cucumber
8 grape tomatoes, halved
3 green onions, chopped
¼ cup fresh arugula
2 tablespoons olive oil
1 teaspoon kosher or sea salt
DIRECTIONS
Chop rosemary, thyme and parsley, and reserve half for the salad. Add basil and lemon zest to one-half of the herb mixture and chop together until fine.
Place chicken in a medium mixing bowl and add the herb mixture, salt, pepper, chile flakes, garlic, canola oil and half of the lemon juice (reserve the other half). Mix together until chicken is well coated.
Heat grill. While grill is heating, cut cucumber into four pieces lengthwise and remove seeds. Slice cucumber into quarter-inch pieces and place in a mixing bowl. Add the reserved herbs, tomatoes, green onions, arugula, olive oil, sea salt and the other half of the lemon juice. Mix together and let sit.
Once grill is heated, sear chicken on skin side for five minutes. Turn grill heat down to medium and flip chicken. Close grill hood and cook chicken 7-8 minutes until it’s fully cooked. Pull chicken off heat and let rest 5-10 minutes (meat’s internal temperature should reach a minimum of 165 degrees). Serve chicken with salad.
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