This was so simple. Two ingredients. Three if you count the chicken.
and it was so good! It was so simple I thought it would be just fine, but it was better than just fine, it was outstanding. It really surprised us just how good it was.
Grilled Salt and Pepper Chicken
Source: original recipe can be found at Martha Stewart online
adapted by There's Always Thyme to Cook
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry (or use parts - I used legs and thighs, and removed the skin!)
Preheat grill to medium-high.
Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Or put the mixture in a ziploc with the chicken and shake it all up. Let stand at room temperature 30 minutes.
Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
Transfer chicken to a plate, and let rest 15 minutes.
Notes: I pre-cooked the chicken in the oven, 350 degrees F in the oven for about 45 minutes, then we finished on the grill.