Herb Grilled Chicken

Have I mentioned that Stonewall Kitchen, Harvest, Celebrating the Bounty of the Seasons, cookbook is one of my absolute favorite places to find recipes? If not, I apologize for holding out on you! Everything, and I mean everything, I've made from this cookbook has been absolutely fabulous. I love that the cookbook takes into account seasonal items and combines them in the most delicious ways. I also appreciate that most of the ingredients are items I usually have on hand or can easily get from my own garden or local farmer's market. The chicken recipe I've listed below and the corn fritters I've posted here are two of the recipes I've made and truly enjoyed. I also highly recommend the Pancetta-Wrapped Scallops on Creamy Basil Risotto, Pumpkin Soup with Fried Sage Leaves, Swiss Chard Tart with Potato Crust, Parmesan Potato Gratin, Flourless Chocolate Cake with Orange Chocolate Ganache, and the Peach and Mango Muffins - seriously, there isn't a recipe I haven't liked from this book!

Grilled Marinated Chicken with Herbs
One 3 1/2 lb chicken, cut into 8 pieces (or substitute chicken breasts)
1/2 C dry white wine
3 garlic cloves, finely chopped
1 1/2 Tbsp soy sauce
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh basil
Dash of Tabasco, or other hot pepper sauce (I use Cholula)

Put the chicken in a plastic bag or bowl and add the wine, garlic, soay sauce, thyme, basil and hot pepper sauce. Coat the pieces well on all sides. Cover and refrigerate for at least 2 hours.

Preheat charcoal or gas grill until red-hot, about 350° to 400°F. Remove the chicken from the marinade and pour the marinade into a small saucepan. Boil for 2 minutes.


Place chicken pieces on the hot grill, cover, and cook for 8 minutes. Brush with the cooked marinade. Gently flip the chicken over and cook for another 10-15 minutes or until the juices run clear, and not pink, when pierced with a small, sharp knife. The cooking time will depend on the heat of the grill. Continue basting the chicken every five minutes. The chicken can also be broiled. Place the chicken on the broiler pan or oven proof skilet and broil on high for about 8 minutes on each side, brushing with marinade once or twice. Remove and serve hot or at room temperature.


Serve with Cilantro-Cashew Pesto.


2/3 C fresh cilantro
1/2 C salted cashews
1 small clove garlic
1/2 C olive oil
Freshly ground black pepper to taste


in a food processor, puree cilantro, cashews, and garlic. Slowly add the oil and blend until almost smooth. Season with pepper. Cover and refrigerate until ready to use. The pesto will keep for at least a day or two. Serve at room temperature.