It's time to plant herb gardens, and many home cooks are wondering which herbs to choose. This week, we'll share recipes that will help you plan what to plant. Today's recipe comes from the book "Homegrown Herbs" by Tammi Hartung.
2 teaspoons sea salt
1 tablespoon dried or 2 tablepoons fresh minced rosemary
1 teaspoon crushed red pepper flakes
2 teaspoons brown sugar
6 chicken thighs or boneless breasts, skin on
2 tablespoons olive oil, and more to coat the grill
Mix the salt, rosemary, red pepper and brown sugar in a shallow bowl. Coat the chicken lightly with two tablespoons of the olive oil. With the back of a spoon, gently rub the spice mixture into the chicken. Let the chicken sit, covered, in the refrigerator for 30 t 60 minutes, but not longer or it will become too salty.
Coat the grill surface with an olive oil soaked paper towel and heat the grill to medium high.
Grill the chicken for 3 to 5 minutes on each side to seal in the juices. Reduce the temperature to medium and slowly cook the chicken, turning often, until it is tender and done. This usually takes about 10 to 20 minutes more. On a gas grill, cover the chicken; on a charcoal grill, cook it uncovered. You can tell the chicken is ready if you insert a fork and it pulls back out easily. Serve with rice or garlic buttered noodles an a green salad. Serves four.