Maple Crusted Grilled Chicken
Use any chicken pieces that you prefer, but I love the thighs because they are by far the most juicy, tender and tasty.
Prepare the grill for indirect cooking by shaping a piece of aluminum foil into a pan that will sit in center of the grill. This will catch most of the fat melting from the skin preventing it from hitting the hot coals causing flare-ups that will burn the chicken. Do not skip this step it’s crucial to the recipe. Place coals around the foil “drip pan” and light. When the coals are ready, clean grill with wire brush and soak a paper towel with oil so that you can place it in a pair of tongs and wipe grill grate with to prevent sticking.
Place as many pieces of chicken that you can fit over the center foil pan skin side up, sprinkling with coarse sea salt and fresh cracked pepper. Cover chicken and vent the grill to maximum. You can also place wood chips for smoking (that have been pre-soaked in water) on the hot coals for extra smoked flavour. Check the chicken for doneness in approximately 20-30 minutes and turn when ready. Cook the chicken skin side down for another 20-30 minutes covered. While the chicken is skin side down, check often to make sure the flames from the melting fat do not scorch the chicken. That is what the center foil pan is for – to catch the melting fat as much as possible. Sprinkle this side with coarse sea salt and fresh cracked pepper. When the skin side is nicely browned, turn back to skin side up and brush liberally with maple syrup and close grill cover for another 5 minutes. Repeat this process 3 times so that the maple has a wonderful coating. Remove from grill and let rest for 5 minutes.
While grilling the chicken, grill a sweet pepper and french beans for garnish of the next dish.
Herbed Long Grain Brown Rice
Place 1 cup of long grain brown rice in a large pan with 2 cups of water and a tablespoon of chicken stock (as seen in video) you may use chicken stock from a can or 2 bullion cubes. Place bundles of your favorite herbs on top (see video to see what it looks like). I used marjoram, thyme, lemon balm and rosemary. Cover cook on medium until you reach a full boil and cook for an additional 15 minutes. Shut off heat and let sit for another 45 minutes so that liquids are absorbed and herbs infuse. Check pan for moisture level after sitting for about 25 minutes and if dry, add another 3/4 cup or so of liquid and bring to a boil for another 5 minutes. Shut off heat again and let rest for another 20 minutes. When done, uncover rice and remove stems from herbs. You can leave the herbs that fell off in the rice. Adjust rice flavour with salt and pepper and a drizzle of extra-virgin olive oil. Top with grilled vegetables.