Grilled Whole Chicken Legs with Rosemary and Thyme
Its hard to describe what has been going on between the stones and blacktop that line my little street on the cul de sac over the past couple of weeks.
Sure I’ve noticed that us neighbors kind of slow down and angle our cars to get down opposite sides of the narrow street at the same time over the years offering a little wave to each other as we pass, there have even been occasions when we collaboratively juggled cars to accommodate whoever had a house repair or remodel going on, but nothing compares to this current state of affairs where everyone is seemingly doing every major project at once.
In the midst of my long, very long, wait in the actual Installation of my Kitchen Redo, about the time the workers in trucks finally appear for purposes of removing the old cabinets, painting ceilings and patching walls, electric adjustments, plumbing arrangements, other neighbors major projects all begin to proceed with new roofs and windows, landscape materials, let us not forget freight delivery trucks, along with Fed-Ex and the UPS guy all aligning the street among the longest and largest of flat bed and otherwise oversize trucks frustratingly jostling to maneuver in and out.
The Home Association informed us all by mail in the midst of this complete chaos about our street closing then for one day, due to road re-surfacing, sorry for the inconvenience.
Really? Is that timing or what?
The electrician working in my kitchen that day needed to lug all of his equipment over his shoulder for about a block before the other Kitchen Redo workers arrived, folks coming in and out of every door in my house.
Oh, I forgot to mention the J-Dude and his posse of seven-year old buddies hadn’t started camp yet. ‘No, you cannot climb the roofing ladders and try to take a piece of a roof off’, ‘No you cannot ask the landscapers if they will inform you on finding any worms’, ‘OK you can all have Popsicles but Please close the freezer door!’ ‘Candy? You just had popsicles five minutes ago.’ ‘You want to play with water balloons?’ ‘You cannot fill water balloons in the laundry room where the plumber is working, Stop, boys, you just soaked the plumber, onto the deck PLEASE.’ And to think I had actually begun to believe I was gracefully mellowing into one of those comatose older parent states, you know grandparents completely calm and easy going with the Grandkids in tow, I tell you it’s all delusional.
As I eagerly anticipate the end of the chaos and a beautiful new kitchen next week, I’m in the interim preparing some foods easily prepped then grilled, like today’s Grilled Whole Chicken Legs with Rosemary and Thyme.
Since we will need to eat out once the sink and oven are temporarily out of service in a couple of days I thought today would be a perfect time to prepare some Whole Grilled Chicken Legs with Rosemary and Thyme, snipping the thriving herbs right off the planters outside the door.
Meanwhile, I’m off to maneuver my car the next block up thus insuring any needed space for the Kitchen Redo guys with the cabinets and tiles and countertops, and of course, a large size delivery truck, did I tell you I chose a Wolf Oven? I can smell the bread baking now.
- 6 whole chicken legs, leg and thigh attached
- 1 dozen fresh thyme leaves, approximately, leaves removed from stems, chopped
- 2- 3 inch branches fresh rosemary, leaves removed from stems, chopped
- garlic powder
- cracked black pepper
- coarse kosher salt
- spray oil for grill grates before cooking
- Preheat well oiled grill on medium heat
- Dry chicken legs with paper toweling paper
- Sprinkle the top of each chicken piece with some shakes of garlic powder, a pinch of coarse kosher salt and cracked black pepper
- Scatter over the rosemary and thyme
- Set chicken skin side up onto grill then close lid and cook for approximately twelve minutes, turn chicken over laying the skin side on an angle pressing down a bit to create a first grill mark, cook for five minutes then turn the chicken on the opposite angle and cook another five minutes
- Turn chicken back over with skin side up and continue grilling another ten minutes or until the juices from the chicken run clear