Herb-Grilled Chicken Thighs With Herb Flowers

Makes 3 to 4 servings

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6 bone-in chicken thighs

1 tablespoon, plus 1/4 cup olive oil

Juice from one lemon or chive vinegar, plus

more if needed

1 teaspoon salt

1/2 cup assorted chopped fresh herbs (chives, rosemary, thyme, parsley)

1/3 cup olive oil

1 teaspoon minced fresh garlic

Salt and fresh ground pepper

Assorted flowering herbs, greens or nasturtiums (chives, rosemary, dill,

fennel, arugula, etc.)

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1. Place the chicken thighs in a nonreactive bowl.

2. Pour 1 tablespoon of the olive oil, lemon juice (or vinegar), and salt over the chicken and mix well. Cover and refrigerate for at least one and up to four hour(s).

3. In a small bowl, mix the chopped herbs, olive oil, and minced garlic together to make a thin paste. Season well with salt and pepper. Taste. Add up to 1 teaspoon of fresh lemon juice or chive vinegar to punch up the flavor.

4. Divide this sauce in half in two bowls; use half to brush on the chicken. Reserve the other half to serve at the table.

5. When the grill is ready, place the thighs skin side down over hot coals and cook until lightly browned. Turn and brush liberally with the herb-olive oil mixture. Turn several times, brushing each time, until the skin is crisped and the meat is cooked through (internal temperature of 160 degrees).

6. Place chicken on serving plate, scatter with herb flowers, serve remaining sauce on the side.

Per serving: 359 calories, 30 grams protein, trace carbohydrates, no sugar, 8 grams fat, 143 milligrams cholesterol, 711 milligrams sodium, no dietary fiber.