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Grilled Chicken with Grilled Spinach, Baby Potatoes, and Lemon
Warmer weather brings us to grilling season! Whether you happen to be poolside, like Chef Tim and our winemaker or you need something easy, but delicious to entertain a few friends, this simple dish is sure to delight with a glass of Diamond Collection Red Blend.
Pairs With
Ingredients
- 4 chicken legs
- 2-3 sprigs of rosemary, stripped from the stem
- 3 lemons, one of them juiced
- 1 ounce plus 4 teaspoons olive oil
- 1 pound baby potatoes, simmered in water until slightly tender
- 1 pound spinach
- Salt and pepper to taste
Directions
- Prepare the chicken marinade by mixing the rosemary, juice of one lemon, and 1 ounce of olive oil in a bowl. Place chicken in the marinade, making sure to coat all sides of the chicken. Allow to sit overnight in the refrigerator.
- Preheat your barbecue to medium high heat.
- Remove chicken from refrigerator and wipe off excess marinade. Season all sides of the chicken and place on to preheated grill.
- Cook until the internal temperature reaches 165 degrees. Remove from the grill and allow to rest.
- Grill the lemons by cutting them in half and placing on a hot part of the grill until caramelized, remove, and set aside.
- Toss the potatoes in 2 teaspoons of olive oil and season with salt and pepper. Place them on the grill to caramelize and finish cooking. Remove the potatoes from the grill when cooked through and caramelized.
- Season the spinach with 1 teaspoon of olive oil and a small pinch of salt and pepper. Place the spinach on the grill in a thin layer and allow to char for about one minute. Remove the spinach from the grill and set it aside.
- On to the plating. Cut the chicken to separate the leg from the thigh and place on the plate. Arrange spinach and potatoes and drizzle with some of the grilled lemons.