Last night I felt like doing some grilling. I had a couple of chicken legs to use up, plus some stray vegetables — yellow squash, radicchio — and a few black plums.
It turned out to be a simple, quick dinner. All I did was light a chimney of hardwood charcoal, then pour the hot coals into my Big Green Egg. I opened all the vents so the grill would get really hot, and went back inside to prep everything.
I cut the squash into thick strips lengthwise, cut the radicchio in half and pitted and halved the plums. I brushed everything but the plums on both sides with olive oil, and seasoned everything with salt and freshly ground black pepper.
When the grill was about 500F, I arranged everything over direct heat, turning once, until charred on both sides.
I took the vegetables and plums inside, moved the chicken over indirect heat and lowered the grill temperature to 400F. I basted the chicken on both sides with a little plum barbecue sauce (stay tuned for the recipe), and left it there until it was 160F in the thickest part of the thigh.
Everything went great together with a big squeeze of lemon and a couple of glasses of Grüner Veltliner.
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Mmmmm. Sounds luscious.
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