The original plan was to roast the chicken I had bought and have it for lunch, but the plans were scuppered as we ran out of time. So for lunch we had salad, cheese and bread.
So though I could have roasted the chicken for the evening, wanting to save time, I decided though to cut it into portions and grill it.
Portioning a whole chicken is not difficult, I cut the legs off first (and depending on the size will then portion them into a drumstick and the thigh). I will then cut the wings off, usually with a proportion of the breast meat (so to make it a proper portion). I prefer to leave the bone on the breast, as it helps to stop the meat from drying out, especially when roasting or grilling.
If I had a little more time I would have marinaded it, but as there was no time, I brushed some olive oil, lemon juice, garlic and some dried mixed herbs onto the chicken and placed it under a medium-hot grill.
As it cooked I brushed the chicken with the oil and lemon juice and turned it a few times too.
It was really nice, it reminded me how much I enjoy grilled (and barbecued) chicken. I served the chicken with steamed vegetables and a lemon risotto.