At the risk of sounding like a Johnny One-Note, we did indeed have grilled chicken and vegetables for Sunday dinner. Again. It's such a simple, healthy dinner that is really delicious. And when it's 90 outside, who wants to turn on the oven? By varying the veggies, the grilling method and marinade flavors for the chicken, it keeps the Summer Sunday dinner routine from being anything but.
It was rapture day for the chickens at My Dad and Me Family Farm yesterday, where we picked up our three plump pastured broilers. Two of them went into the freezer. The third, whom we will call Bud Man, went into a marinade of whole grain Dijon mustard, olive oil, low sodium tamari soy sauce and lots and lots of chopped fresh tarragon. He got a beer can full of creamy brown ale popped up his bottom and on the grill he went.
Traditionally, beer can (or beer butt) chicken gets a dry rub of spices, but I wanted a different flavor profile this time, hence the marinade. I wasn't sure how it would turn out.
Two hours over indirect medium-low (350 degrees) heat and we had a Champagne glasses smashed in the fireplace success. Succulent and flavorful!
Asparagus, yellow bell pepper, scallions, zucchini, summer squash and grape tomatoes grilled over high heat along with sweet corn rounded out this soul satisfying meal.
I ate my sweet corn cob separately, sort of as dessert. This meal was a definite winner. Winner winner, chicken dinner, if I do say so myself. And I do.
What to do with all the leftovers? Sweet corn cold is a lovely snack. The veggies will go beautifully with scrambled eggs and the chicken will go into chicken salad with walnuts, chives, grapes and tarragon. My mouth would be watering if I wasn't so full.
Gratuitous dog pic. Tally and her raw beef bone.