Harriman Reservoir Herbed BBQ Chicken Jean

Several years ago, I described the way our father, Jean, would grill chicken on a barbecue in the summer, on the shore of the Harriman reservoir in southern Vermont.  He would wrap the pieces in aluminum foil, to keep all the juices in and stop flare-ups.  We call it Harriman Chicken Jean, executed most memorably along the shores of Harriman reservoir in Vermont.

The family debate is whether he wrapped the chicken first and then browned it unwrapped, or vice vera.  I am the youngest of the family, so may have the vaguest memory. No matter what he actually did, I wholly vote for browning first and then wrapping and baking second.  This both keeps the delicious juices for serving, but also allows you to add no end of aromatics or veggies to the chicken as it finishes.

Here is an updated version with lots of fresh herbs, and tomatoes - another shout out to the grill master, Jean!
5 chicken leg-thigh combos

Herb mixture:
3 cloves garlic, minced
1/2-inch fresh ginger, peeled and coarsely chopped
Palmful mint leaves, minced
1 Tbsp fresh thyme, minced
1/4 cup olive oil

30-40 fresh sage leaves
1 pint grape tomatoes

5 18-inch pieces aluminum foil

Heat grill. Toss the herb mixture together in a bowl.

Grill chicken on medium-high heat, skin side down first. Cook for about 8-10 minutes, until the top side of the pieces brown well and begin to crisp up. Flip chicken and cook another 3-5 minutes.

Meanwhile, mix together the herb mixture in a small bowl.

Lay out aluminum foil and evenly distribute herb mixture in the middle of each sheet. Lay a few fresh sage leaves on top of herb mixture.

Lay a leg piece, on top of each herb dollop. Lay 4 sage leaves on top of each chicken piece. Distribute the tomatoes about the chicken pieces.

Wrap each leg-thigh tightly in aluminum foil. Grill packets for about 15 minutes, turning once or twice.

Remove the packets from the grill and allow them to sit on a platter for at least 10 minutes. Carefully open, watching for steam that may release, and plate the chicken.

Pour the juices over the chicken and tip the tomatoes and sage leaves on top.

Serves 4.