HERBAL HONEY-GLAZED CHICKEN with GRILLED STONE FRUITS
Makes 4 servings
Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette.
1/4 cup wildflower or lavender honey
1/4 cup olive oil
2 tablespoons finely chopped fresh rosemary or lavender leaves
2 tablespoons lime or lemon juice
2 teaspoons grainy Dijon mustard
2 cloves garlic, finely chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
1 (4 pounds) whole organic chicken
4 ripe plums, halved, pitted*
1 lime or small lemon, cut into wedges
· Lightly oil grill rack; heat grill to medium heat. Mix all glaze ingredients in a small bowl. Mix until well blended; set aside ¼ cup to serve with chicken.
· Cut chicken in half with kitchen shears, rinse and pat dry. Rub with reserved 1 tablespoon oil. Place chicken halves on grill, skin-side up. Cook, turning as needed, until juices run clear (40 to 50 minutes or until 180°F in thigh meat.) Brush with honey mixture during the last 15 minutes of grilling.
· Place fruit, cut-side down, on the grill during the last 6 to 8 minutes of grilling. Turn fruit once and brush with honey mixture.
· Drizzle chicken and fruit with reserved 1/4 cup honey glaze and a squeeze of lime.
*Small peaches, nectarines, or apricots may be substituted for plums.
© Lisa Golden Schroeder, Foodesigns.com