1 Chicken, 2 Quick Dishes

Summer has arrived and temperatures are pushing into the mid-90s in most parts of the country. I find myself looking more and more for quick and easy recipes I can cook outside with minimal effort. You may read into that statement 'armed with a glass of rose in hand'.  I want to share 2 quick and easy chicken recipes I make often this time of year: grilled chicken breasts basted with a fragrant preserved lemon and cumin butter AND my take on lemon and oregano chicken, or Greek chicken as it is widely known as. I serve both chicken dishes with tzatziki, the irresistible cucumber and yogurt salad perfect for hot days.

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To make both recipes buy 1 chicken. Cut the breasts off and grill smeared with the preserved lemon and cumin butter. Use the legs, thighs, and wings for the Greek chicken. What are your summertime go-to recipes?

Preserved Lemon and Cumin Butter

A quick and easy flavored butter perfect for melting over chicken, lamb, fish, rice, and just about anything else.

• 4 ounces unsalted butter (room temperature)

• 1 tsp espelette pepper

• 2 tsp cumin

• 1 tsp herbes de Provence

• 1/2 preserved lemon (seeded and chopped fine)

1. Mix everything together.

Lemon Oregano Chicken

A quick and easy recipe for Greek Chicken

• 2 cloves garlic (chopped)

• 2 tbsp olive oil

• 1 tsp sea salt

• 1 tsp espelette pepper

• 1 tsp herbes de Provence

• 2 tsp oregano

• 1/2 tsp turmeric

• 1 lemon (zested and juiced)

• 1 chicken (cut into 8 pieces)

1. In a large bowl, mix the garlic, olive oil, salt, pepper, herbes, oregano, turmeric, and lemon together. Add the chicken and marinate for 2 - 4 hours. Grill over a moderate fire for 45 minutes, or until fully cooked.