BoomerGirl Diary

In the Midwest where I live, the grilling season begins on Memorial Day weekend. Even though spring doesn't officially arrive until later this month, I can almost smell the smoke and hear the sizzle of the grill. (Truth be told, I grill-smoked a standing rib roast on Christmas eve and some salmon fillets one snowy February night when the temperature didn't rise above 10 degrees.)

It's early March, and I can now go out to the grill without shoveling a path through the snow or wearing a winter coat and gloves. I'm already longing for light spring meals, and what better way to fulfill my fantasies of warm days ahead than to grill a chicken and some spring vegetables?

I'm posting my favorite recipe for a butterflied and marinated grilled chicken. There are three reasons to butterfly the bird: it will fit easily into a storage bag for marinating, it cooks evenly on the grill in about an hour with no fuss, and with a criss-cross cut of a big sharp knife you can separate the grilled bird into four generous servings.

When the chicken is done, slide a grill pan onto the hot grate to quick-grill some vegetables. Drizzle olive oil over some asparagus spears or baby zucchinis and sprinkle with salt and pepper. Toss the veggies in the grill basket and cook for 2 to 4 minutes, turning once or twice, until tender-crisp. Serve this grilled meal and a chilled rosé wine (Tablas Creek Rosé from California's Central Coast is my favorite) for an early taste of spring.

Grilled chicken with mustard, black pepper and shallot marinade

1 whole chicken, 3 1/2 to 4 pounds

Mustard, black pepper and shallot marinade:

1 tablespoon sherry vinegar

1 tablespoon lemon juice

1 tablespoon finely chopped shallot

2 teaspoons Dijon mustard

1 teaspoon salt

1 tablespoon coarsely crushed black pepper

3 tablespoons olive oil

Place the chicken on a cutting board, breast-side down. Using kitchen shears, butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken in cold running water. Drain briefly; pat completely dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large plastic storage bag and prepare the marinade.

Mustard, black pepper and shallot marinade: In a small bowl, combine the vinegar, lemon juice, shallot, mustard, salt and pepper. Whisk in the olive oil. Pour the marinade over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well coated with the marinade. Marinate the chicken in the refrigerator for at least 8 hours, or overnight.

If using a gas grill, place the chicken on the grill, breast side up, cover and grill over medium indirect heat for 1 to 1 1/4 hours.

If using a charcoal grill, prepare the charcoals and the grill for indirect heat cooking. Remove the grilling grate, place a drip pan in the center of the charcoal grate and carefully pour the prepared hot charcoals around the drip pan. Replace the grilling grate. Place the chicken on the grill, breast side up, directly over the drip pan. Cover and grill for 1 to 1 1/4 hours.

The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees. Transfer the chicken to a cutting board and let rest for 10 minutes. To serve, cut the chicken into breast-wing and leg-thigh combinations. Serves 4.