A hearty herb and spice blend is essential for grilling. Herbes de Carmel works well for seasoning chicken and mushrooms, potatoes, seafood, and mixed with butter to slather on freshly roasted corn - so many options. Use Herbes de Carmel as a base for fresh herbs and green chilis to make a chimichurri/zhoug hybrid sauce to accompany your spectacular platter of grilled items.
Main Course
2
Helen Park
1 pound boneless skinless chicken thighs, trimmed
1 pound king oyster mushroom, sliced ¼” thick
1 lemon, cut into 4 wedges
2 Herbes de Carmel blend
Olive oil for grilling
Fine sea salt to taste
Preheat the grill to medium-high heat.
On a tray or flat plate, drizzle the mushrooms and chicken with oil, Herbes de Carmel, and salt turning to coat and season well.
On the hot grill, grill mushrooms until golden brown.
Grill the chicken until cooked through and nicely caramelized on the edges.
While the mushrooms and chicken are cooking, lightly oil the lemon wedges and grill on all sides.
Remove cooked items to a clean platter and allow the meat to rest for 8-12 minutes. Slice thickly on the bias when ready.
Serve with grilled lemons and more side dishes.
The chicken and mushrooms can both be marinated overnight and up to 3 days with the oil and Herbes de Carmel. Then season with salt when ready to grill.
Feel free to double the chicken and leave out the mushrooms or go all vegetable and double the mushrooms, leaving out the meat.
While the grill is on, you can also whip up some grilled pita and laffa breads.
Pepper Grilled Ribeye and Carrots
Coriander Caraway Grilled Leeks
Questions? Contact helen@laboiteny.com
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