John and I don’t have a huge list of must-watch TV shows, but once Fox’s MasterChef rolls around, we record and watch every episode. And just like past summers, we’re inspired by MasterChef to get in the kitchen and try new recipes! In a recent episode, the contestants were assigned different types of poultry to cook: pheasant, pigeon, quail, duck, turkey, and of course chicken.
After seeing the turkey, John declared that he wanted to grill some giant turkey legs. Think state fair-sized. Since the only turkey legs at the grocery store were frozen, we settled for chicken legs. They actually looked pretty comparable with the attached drumsticks and thighs.
Using ingredients picked fresh from our garden and on-hand in our spice cabinet and fridge, John assembled quite the tasty rub: sage, rosemary, thyme, oregano, red pepper flakes, garlic, salt, and pepper.
We liked the chicken so much we made it again this past weekend. This time, the rub included sage, rosemary, thyme, 3 Serrano peppers, garlic, cumin, salt, pepper, and lime juice. Mince everything up and mix in a bowl.
Next, peel back the skin of the chicken. Using a knife made things a little faster and easier.
Take a big dollop of your rub and place it on your chicken.
Fold the skin back over, tucking in the rub for a little marinating nap. Placing the rub in between the skin and meat helps more flavor get into the meat and the prevents the herbs from burning on the grill. We let our chicken marinate in the fridge for 4 to 5 hours.
Grill it up! We prefer our charcoal grill, but propane or even a skillet on the stovetop will do!
And I don’t usually eat chicken skin, but it gets so herby and crispy on the grill that I couldn’t help but indulge in the fatty goodness.