Bill Hogan / Chicago Tribune
May 29, 2013
Note: Adapted from Hugh Acheson's book, "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" (Clarkson Potter, $35). The original recipe calls for four poussin (young chickens) weighing about 1 pound each. We used chicken legs and thighs with excellent results.
Prep: 10 minutes
Cook: 40 minutes
1/4 cup plus 2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons each: Dijon mustard, fresh lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon red pepper flakes
1/4 cup each, minced: fresh mint, fresh flat-leaf parsley
1/2 teaspoon kosher salt
3 1/2 to 4 pounds chicken thighs and legs (about 6 medium pieces)
1. Prepare charcoal or gas grill that will give you medium to medium-high heat for 15 to 20 minutes cooking time. If you use charcoal, be sure coals are very gray and cooked down to help prevent flare-ups during cooking.
2. Mix oil, soy sauce, mustard, lemon juice, zest, pepper flakes, mint and parsley in a small bowl. Very lightly salt chicken thighs and legs. Place chicken, skin side down, on grill. Cook, about 8 minutes. Turn pieces skin side up; continue grilling. Divide herb sauce in half, placing portions in separate bowls. Baste tops of chicken with half the herb sauce; reserve remainder for serving. (Don't cross contaminate the bowls of sauce.) Continue grilling until internal temperature registers 165 degrees. Transfer cooked birds to a serving platter; drizzle with reserved herb sauce.
Per serving: 490 calories, 37 g fat, 8 g saturated fat, 209 mg cholesterol, 3 g carbohydrates, 36 g protein, 1,293 mg sodium, 0 g fiber.