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Grilled Lemon Herb Chicken
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| Grilled Lemon Herb Chicken | |
| Juice from 2 | lemons |
| 1/4 cup | chopped parsley |
| 2 tablespoons | chopped thyme |
| 2 tablespoons | extra virgin olive oil |
| 8 | organic chicken drumsticks |
In a large baking dish, combine lemon juice, parsley, thyme and olive oil. Add drumsticks and toss to coat. Season with salt and pepper and refrigerate to marinade 30-60 minutes or up to 24 hours.
When ready to cook, heat the grill to medium-high heat. When hot, add drumsticks and grill, turning to cook all sides, about 30 minutes total until cooked to an internal temperature of 165 degrees. Remove to a clean serving platter and let cool 3-5 minutes before serving.
Preheat broiler.
Combine 3 tablespoons sugar, salt and egg whites over a double boiler over simmering water. Cook, whisking constantly, for two minutes until egg whites reach temperature of 140 degrees. Remove from heat. Using an electric mixer, beat until stiff peaks form. Fold 1/4th of the egg white mixture into the ricotta, then fold in the remaining egg whites. Spoon evenly over the berries. Place under the broiler and broil until lightly browned.
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