Pan Grilled Chicken with Herbs

I did this during a gathering at my place and my friend, Rebecca, liked it. I tried it again, wanting to pair it with vegetable. The asparagus was good but I didn't quite like it with tomato but my hubby said it okay for him. Perhaps if I used cherry tomatoes in a bunch, it might be better. As I find it too wet using cut tomato.

I did it using orange rind and orange juice too and it was good too but personally I preferred the lemon version. I did a fish dish using orange rind and juice and it tasted better for that dish and my daughter finished one half of the fish. More of that in later post.

Ingredients:

• 2 Chicken Drumstick or Breast, deboned
• 20 stalks (Thai) Asparagus
• 2 thick slice Tomato (I would suggest using whole cherry tomatoes instead)

Marinade:

• 1/2 teaspoon Dried Thyme
• 2 teaspoon Dried Rosemary
• 1/2 (of a whole) Lemon Rind
• 1/2 teaspoon Salt
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil

How to do it:

1. Mix Marinade.
2. Add chicken to marinade and set aside for at least 1/2 hour.
3. Heat grill pan.
4. Grill chicken skin down first, till brown.
5. Turn over and continue to grill the other side of the chicken.
6. At the same time, grill the vegetables using some of the sauce from the grilling of the chicken.
7. If you are using cherry tomatoes, grill till the tomatoes 'burst' to THIS effect.
8. Dish and set aside the vegetables when they are done.
9. When chicken is completely cooked, dish and serve with vegetables.

• Click HERE for printer-friendly version of an original recipe.