Some friends created a recipe-sharing group on Facebook a while ago, and it’s been a great resource, especially when I’ve been stuck on a particular food bent, or when I’ve simply been feeling uninspired to make dinner. As frequently happens in these types of online food communities, certain recipes seem to gain celebrity status – everyone has to give them a try! One of those recipes for this group is Jamie Oliver’s Tender and Crisp Chicken Legs with Sweet Tomatoes.
It’s a truly delicious recipe and I love making it. The recipe calls for tomatoes and basil, as well as 90 minutes of oven time. This is an issue for me because tomatoes and basil are summer produce, but summer around here means a “cool” day is when it gets down to 90 degrees. So, I am not going to be running my oven. But in the cooler weather months when I don’t mind baking, basil and tomatoes are not nearly as readily available or as good. I thought I’d come up with a version that I could make on the grill that captures the basic flavors of this recipe without needing the oven.