Trying to move away from the same old, same old. Both of these recipes came from the August 2011 Bon Appetit. The chicken was really tasty, but the corn salad - oh boy! It was labor intensive, but not difficult. My only regret was not doubling the recipe.
Grilled Rosemary Chicken
2 3-4 lb. chickens, each cut into four pieces, backbones removed.
3/4 cup olive oil, divided
1/4 cup fresh lemon juice plus one lemon
12 rosemary sprigs, divided
10 garlic cloves, coarsely chopped
Kosher salt and fresh ground pepper
1 large pinch smoked paprika
(The original recipe calls for a homemade tomato jam, but I couldn't be bothered and the chicken was delicious without it. It was great hot, cold and at room temperature. Trust me, I tried all three)
Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper and paprika. Cover: chill for 3 hours or overnight. (I marinated overnight and I think it makes a difference.)
Build a medium fire in charcoal grill, or heat gas grill to medium high. Let chicken come to room temperature. Brush off marinade: grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 minutes. (I cheated here - just chopped 2 sprigs of rosemary and added it to the oil and basted with that, using a brush.)
Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with an left-over basting oil; toss to coat.
Roasted Corn With Manchego & Lime (says it serves 8 but 4 of us ate it in one sitting)
6 ears of sweet yellow corn, unhusked
2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeno, seeded, finely diced
1/2 tsp. crushed red pepper flakes
1 lime, cut into 4 wdeges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 tsp. finely grated lime zest
Preheat oven to 450 degrees. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender,about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light golden in spots, 3-5 minutes. Add butter;stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives and lime zest.